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Squash: Summer Squash Casserole w/Feta & Lemon

Source of Recipe

e-newsletter


List of Ingredients

3 tablespoons extra-virgin olive oil
1 medium red onion , halved and sliced thin
Pinch red pepper flakes
Table salt
4 cloves garlic , minced
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 teaspoon minced fresh oregano leaves
1 teaspoon grated lemon zest
Ground black pepper
2 medium summer squash (1 pound), ends removed and sliced 1/4 inch thick
2 medium zucchini (1 pound), ends removed and sliced 1/4 inch thick
1/2 cup crumbled feta cheese



Recipe

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion, pepper flakes, and 1/2 teaspoon salt. Cook until the onion is well browned around the edges, about 10 minutes. Spread the onions evenly over the bottom of a 9 by 13-inch baking dish.

2. Add the remaining tablespoon oil and the garlic to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, broth, oregano, and lemon zest, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper to taste and set aside.

3. Shingle the squash and zucchini over the onion. Pour the broth mixture evenly over the top and sprinkle with feta cheese. Bake until the squash has softened and is just beginning to brown, about 45 minutes.

SERVES 6-8