This dish is not just an easy squash side dish; it’s a celebration of summer's bounty, bringing together fresh garden vegetables in a warm, cheesy embrace.
Ingredients
Scale:
2 medium yellow squash, sliced
2 medium zucchini, sliced
1 small onion, diced
2 cloves garlic, minced
2 large eggs
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup breadcrumbs or crushed crackers
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they are translucent and fragrant, about 3-4 minutes.
Add the sliced yellow squash and zucchini to the skillet, stirring occasionally. Cook for an additional 5-7 minutes, or until the squash is slightly tender but still retains some crunch. Season with salt and pepper.
In a mixing bowl, whisk together the eggs and heavy cream. Stir in the shredded cheddar cheese.
Combine the sautéed vegetables with the egg and cheese mixture. Mix well to ensure the vegetables are evenly coated.
Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the breadcrumbs or crushed crackers evenly on top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
Remove from the oven and let it cool for about 10 minutes before serving.
