I am sure this dish would be just as good with zucchini as yellow squash. It’s almost like corn pudding, with eggs and milk and breadcrumbs rounding out the squash. And of course, cheese!
4 cups sliced yellow squash or zucchini
1/2 cup chopped onion
2 cups fresh breadcrumbs (I used a mix of whole wheat & white)
1 cup shredded cheese, your choice – I used mostly cheddar with a little goat cheese thrown in
2 large eggs
3/4 cup milk
1/4 cup butter (half a stick), melted
good pinch of kosher salt
Freshly ground black pepper
Heat the oven to 400°
Place squash and onion in a large skillet over medium heat. Add a little bit of water, and cover the pan.I pour a few tablespoons of water into the lid of the pan. Cook until the squash is tender, and the onions are translucent. Remove the lid and raise the heat to boil off any excess liquid. Transfer the squash to a large bowl.
Mix the bread crumbs and the cheese, and stir half of the mixture into the cooked squash and onions. Beat the eggs with milk, then add to squash mixture, and finally stir in the melted butter. Season with salt and pepper. Spread into a buttered baking dish. Sprinkle with remaining crumb mixture.
Bake in the preheated oven for about 25 minutes, or until lightly browned. Enjoy! Even better re-heated!
Posted summer 2021 – maybe it’ll become a CSA box recipe!