Fresh Squash Casserole - Relish Magazine

By á-46

Ingredients

• Fresh summer squash is sauteed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked.
• Ingredients
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 2 pounds zucchini, sliced
• 2 pounds yellow squash, sliced
• 3 eggs
• 1/2 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh thyme leaves
• 1/4 cup panko
• 1/4 cup grated Parmigiano Reggiano cheese

Preparation

Step 1

1. Preheat oven to 350F.



2. Heat butter and oil in a large skilllet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole.



3. Combine eggs, half-and-half, salt, pepper and thyme. Pour over squash and mix well.



4. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.

(per serving) Calories 161