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Fresh Squash Casserole

Source of Recipe


Liz Shenk



List of Ingredients



• 3 Tbsp butter
  
• 1 Tbsp olive oil
  
• 1 medium onion, chopped
  
• 1 clove garlic, chopped
  
• 2 pounds zucchini squash, sliced
  
• 2 pounds yellow squash, sliced
  
• 3 eggs
  
• ½ cup half-and-half
  
• 1 tsp salt
  
• ¼ tsp pepper
  
• 1 Tbsp fresh thyme leaves
  
• ¼ cup panko breadcrumbs
  
• ¼ cup finely grated Parmigiano-Reggiano cheese
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Heat butter and oil in a large skillet. 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. Combine eggs, half-and-half, salt, pepper, and thyme. Pour over squash and mix well.
   
   
3. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes.
   
   Serves 8