Zucchini And Summer Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Wonderful squash casserole. Rich and creamy. I think this is a Paula Deen recipe. Ingredients:
11/2tbs unsalted butter,divided |
2tbs olive oil |
1c chopped onions |
11/2tsp salt |
1tsp fresh ground pepper |
1tsp minced garlic |
2lbs summer squash(about 6 med.) cut into thin rounds |
2lbs zucchini(about 6 med.) cut into thin rounds |
1tsp fine chopped fresh thyme leaves |
3 large eggs |
1/4c heavy cream |
1c crushed butter crackers |
1/2c grated parmesan cheese |
Directions:
1. Preheat oven to 350. Grease a 9x13 baking dish with 1/2Tbs butter.
2. Heat olive oil and remaining 1 Tbs butter in med. pot over med-high heat. Add the onions,salt and black pepper and cook till onions are soft,about 5 mins. Add the garlic and cook till fragrant,about 30 seconds. Add the squash and zucchini and cook till tender,stirring occasionally,about 20 mins Stir in the thyme and remove from heat. Using a slotted spoon,transfer the vegetables to the prepared baking dish,reserving cooking liquid.Combine the eggs and cream in a med. bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all cooking liquid is incorporated,pour the mixture over the vegetables in the baking dish. Using a spoon,gently shift the vegetables around so the egg mixture is evenly distributed. Bake tiill the mixture sets,about 30 mins.
3. Remove from oven and sprinkle first with the crackers and ten parmesan cheese,if using,and return to oven. Bake till golden,10 to 15 mins.
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