Mixed Squash With Pecans Gratin |
|
 |
Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
|
A popular side dish with my family. Ingredients:
1 (8 ounce) zucchini, unpeeled, cut into 1/2-inch slices |
1 (8 ounce) crookneck yellow squash, unpeeled, cut into 1/2-inch slices |
1 large egg |
1 cup grated cheddar cheese |
1/2 cup chopped green onion, including some tender green tops |
1 teaspoon dried dill weed |
1/2 teaspoon salt |
fresh ground black pepper |
2 tablespoons butter |
1 cup dry breadcrumbs |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 350°; add water to a pan fitted with a steamer rack over medium heat; place squashes on rack and steam over gently boiling water for 10 minutes (I use my Black & Decker vegetable steamer and it works very well).
2. Transfer squash to a food processor; with pulses, coarsely chop squash.
3. Add in egg, cheese, onions, dill, salt, and pepper; mix briefly.
4. Turn into a 9-inch pie pan or gratin dish that has been lightly coated with cooking spray.
5. In a small skillet over medium heat, melt the butter; add in bread crumbs and nuts; stir about 3 minutes or until toasted.
6. Sprinkle on top of squash mixture.
7. Bake, uncovered, about 30 minutes or until puffed up and set.
|
|