Fresh Squash Cassrole / Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoon(s) butter |
1 tablespoon(s) olive oil |
1 whole(s) medium onion, chopped |
1 garlic clove, chopped |
2 pound(s) zucchini squash, sliced |
2 pound(s) yellow squash, sliced |
3 whole(s) eggs |
1/2 cup(s) half-and-half |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 tablespoon(s) fresh thyme leaves |
1/4 cup(s) panko bread crumbs |
1/4 cup(s) finely grated parmegiano reggiano cheese |
Directions:
1. Preheat oven to 350 degrees 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.
3. Combine eggs, half and half, salt, pepper and thyme. Pour over squash and mix well.
4. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes. Serves 8.
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