Recipe by Outta Here
This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc.
Top Review by Dr. Jenny
OMG!!! This is soooo good! DH went out tonight and I decided to make this for my dinner, whereas if it was both of us eating it would have had to be lunch/brunch. This is a definite keeper. So easy to make, I used squash purchased at the farmers market today. Realized I was out of butter while making and substituted Earth Balance buttery sticks. Worked fine. LOVED the dill, which I used from my garden. I don't think I'd use another herb. So glad I stumbled upon this in your recipes, Mikekey! Thanks! Made for Veggie Swap July 2013.
- 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
- 1 medium onion, coarsely chopped
- 85.04 g soft fresh goat cheese (chevre)
- 44.37 ml unsalted butter
- 59.14 ml yellow cornmeal
- 2 eggs, beaten
- 236.59 ml milk
- 44.37 ml fresh dill, chopped
- 14.79 ml sugar
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
Directions See How It's Made
- Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
- Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
- Add the goat cheese and butter while still hot and stir until melted.
- Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
- Pour into baking dish or individual ramekins
- Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
- Serve warm or at room temperature.