Fresh Squash Casserole

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

• Ready In: 1 hr
• 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.