Tuesday, August 18, 2009

Zucchini and Squash Casserole

This casserole is healthy and delicious. It's very "lite" for a casserole, probably should call it something like a "strata"!!
If you try it out let me know what you think.

1 1/2 t. unsalted butter
2 T. olive oil
1 cup chopped onions
1 1/2 t. salt
1 t. pepper
1 t. garlic
6 medium yellow squash, sliced into thin rounds
6 medium zucchini, sliced into thin rounds
3 large eggs
1/4 cup heavy cream

Preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with 1/2 t. butter

Heat the olive oil and remaining 1 t. butter in a skillet on medium-high. Add the onions, salt, and pepper and cook until onions are soft. Add garlic, cook until fragrant. Add squash and zucchini and cook until tender. Remove from heat. Transfer the squash to the baking dish. Reserve cooking liquid.

Combine the eggs and cream in a bowl and whisk. Gradually whisk in the cooking liquid. Pour the mixture over the squash in the baking dish. Using a spoon, gently shift the squash around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes.

2 comments:

  1. Yummers! Made with a butternut squash instead.

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  2. Oh and mashed it before adding egg/milk mixture. Also used milk. LOL

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