11.28.2010

squash casserole



This is one of my most favorite recipes. It's taken directly from a restaurant in Charleston but is shared in their recipe book and online. I've only made it twice myself but both times it's turned out just like the real deal. If you are a fan of summer squash {and cheese} then I highly recommend it.


Squash Casserole
{ingredients}
2 tablespoons butter
3 thinly sliced zucchini (about 4 cups)
3 thinly sliced yellow squash (about 4 cups)
1 cup diced onion
1/2 cup diced celery
1 clove minced garlic
4 beaten eggs
1 1/2 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1/4 teaspoon sugar
3 cups dried breadcrumbs

{preparation}
Preheat oven to 350 degrees. Grease an 9x13 baking dish, dust with bread crumbs and set aside.

Heat butter in a large skillet over medium heat. Add the onion and celery and coo, stirring occasionally until edges of onion start to turn golden brown. Add garlic and cook another minute. Add squash and zucchini and cook until tender and slightly browned, approximately 30 minutes. Set aside to cool.

In medium bowl combine the beaten eggs, cheeses, basil, parsley, nutmeg and sugar. Set aside.

Pulse 1/3 of the squash mixture in a food processor until it is chunky-smooth. Add back to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.

Pour the mixture into the prepared baking dish and top with an even coating of the breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the casserole is slightly puffed.

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