F/U Squash casserole

Butter Cookie

(I know you were all on the edge of your seats)

Please know that greek yogurt is an excellent substitute to heavy cream, that pre-cooking squash is unnecessary when you use a mandoline slicer for thin slices, and that the whole dish was consumed in silence because it was too delicious for words.

You're welcome.

zsazsa-stl

where was this recipe?  I need squash casserole in my life.

Butter Cookie

And I've very excited.

Squash Casserole

    * 1 1/2 tablespoons unsalted butter, divided
    * 2 tablespoons olive oil
    * 1 cup chopped onions
    * 1 1/2 teaspoons salt
    * 1 teaspoon freshly ground black pepper
    * 1 teaspoon minced garlic
    * 2 pounds summer squash (about 6 medium), sliced into thin rounds
    * 2 pounds zucchini (about 6 medium), sliced into thin rounds
    * 1 teaspoon finely chopped fresh thyme leaves
    * 3 large eggs
    * 1/4 cup heavy cream
    * 1 cup crushed butter crackers
    * 1/2 cup grated Parmesan cheese, optional

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.

Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.

Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

The reviews say it's a little bland, so I'll add a bit more garlic and probably more onion, and use greek yogurt instead of cream.

(C&P)

Butter Cookie

^^^I used the parmesan, more garlic, and more salt and pepper than it calls for. Not much more salt, but some of the reviews said it was bland

zsazsa-stl

Did you put the butter crackers on it?  Do you think they are necessary?  I'm afraid to bring them into the house.

Butter Cookie

I used wheat club crackers, only really for H. They didn't need it, IMO

zsazsa-stl

I am going to try this.  I love squash but I always just stir-fry and it gets old.

Butter Cookie

Yeah, we end up with lots of squash during the summer and I end up making zucchini bread  and fried squash until I'm green and yellow in the face.