Yellow Squash Casserole

By yollymg

Ingredients

• 3 tablespoon, canola oil
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup vegetable stock or broth
• 1 lemon, zest
• 4 small yellow squash, cut into 1/4 inch slices
• 2 medium zucchini, cut into 1/4 inch slices
• 1/2 cup crumbled feta cheese
• fresh oregano leaves from one large sprig, minced
• crushed red pepper flakes
• salt and pepper, to taste

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 400°F.

Heat canola oil in a skillet over medium-high heat. Add the onion with a few pinches of salt and a small pinch of crushed red pepper. Cook for about 10 minutes, stirring once in a while, so that it gets some nice dark caramelization.

After the onion is nicely browned, spread it in a single layer in a 9×13 baking pan. Add the rest of the oil and garlic to the pan.

Once it's fragrant (don't let it burn), add the wine, vegetable broth, oregano, and lemon zest.

Remove from heat and season with salt and pepper. Lay the squash and zucchini nicely on top of the onion, pour the contents of the pan on top, and top with crumbled feta.

Bake for about 45 minutes, until just starting to brown.