Fresh Squash Casserole

Submitted by Dallas Chef WOut Ti

"Summer squash is sautéed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 8

ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped (medium)
• 1 garlic clove, chopped
• 2 lbs zucchini, sliced
• 2 lbs yellow squash, sliced
• 3 eggs
• 1⁄2 cup half-and-half cream
• 1 teaspoon salt
• 1⁄4 teaspoon fresh pepper
• 1 tablespoon fresh thyme leave
• 1⁄4 cup panko breadcrumbs
• 1⁄4 cup parmigiano, grated

directions

1. Preheat oven to 350 degrees.
2. Heat butter and olive oil in large skillet. Add onion and garlic and cook 2 minutes. Add zucchini and squash. Cover and cook over medium heat for 15 minutes stirring occasionally. Transfer mixture to a buttered 2 quart casserole dish using a slotted spoon.
3. Combine eggs, half-n-half, salt, pepper, and thyme. Pour over squash and mix well. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.