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Zucchini and Summer Squash Casserole Recipe

   
 

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     Zucchini and Summer Squash Casserole

Category   Entrees - Maindishes
Sub Category   Vegetarian
Preptime   20min

Ingredients
1 1/2 T unsalted butter, divided
2 T olive oil
1 C chopped onions
1 1/2 tsp salt
1 tsp pepper
1 tsp minced garlic
2 lb summer squash (6), slice thin
2 lb zucchini (6), slice thin
1 tsp finely chopped fresh thyme
 
3 large eggs
1/4 C heavy cream
1 C crushed butter crackers
1/2 C grated Parmesan cheese, optional

Instructions
Preheat the oven to 350F. Grease a 9 by 13 baking dish with 1/2 T butter.
Heat the olive oil and the remaining 1 T butter in medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with crackers and then with Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.


Originally Submitted
7/29/2011





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