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| Main | Summer Squash Casserole |
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| Summer Squash Casserole submitted by Mom Johnson |
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Description
Using up some of that wonderful yellow and zucchini squash that grew this summer...is what this dish is all about. Plus, it's REALLY good!
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Directions
Preheat oven to 350 degrees. Heat 2 T. oil in a 12-inch cast iron skillet over medium high heat. Add the squash, onion, garlic, black pepper and 1 tsp. salt. Cook, covered, stirring occasionally until the squash mixture is mostly tender, about 10-12 minutes. Uncover and cook over medium high heat, stirring occasionally until tender and most of the liquid has evaporated, about 5 more minutes. Transfer mixture to a colander set over a bowl; do not wipe the skillet clean. Let drain for about 5 minutes; discard any liquid.
While squash is draining, whisk together the eggs, sour cream, Gruyere, mayonnaise, thyme, cayenne and remaining 1 tsp. salt in a large bowl. Gently fold in the drained squash mixture and transfer back to the skillet.
Toss together the crackers, Parmesan and remaining 2 T. oil in a medium bowl until fully coated. Sprinkle cracker mixture evenly over the squash mixture.
Bake until golden brown and lightly bubbly around the edges, about 20 minutes. Garnish with additional fresh thyme if desired. Serves 6-8
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Ingredients
 4 T. olive oil, divided
1 1/2 pounds yellow squash, sliced 1/4 inch thick (about 5 cups)
1 1/2 pounds zucchini, sliced 1/4 inch thick (about 5 cups)
1 medium onion, chopped
2 garlic cloves, thinly sliced
1/2 tsp. black pepper
2 tsp. salt, divided
2 large eggs, lightly beaten
1 cup sour cream
4 oz. Gruyere cheese, shredded (about 1 cup)
1/2 cup mayonnaise
2 tsp. chopped fresh thyme (plus more for garnish if desired)
1/4 tsp. cayenne pepper
1 (4 1/4 oz.) sleeve Ritz crackers, coarsely crushed
1 oz. Parmesan cheese, finely shredded (about 1/3 cup)
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