Ingredients:
– 4-5 medium summer squash (yellow squash or zucchini), thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup breadcrumbs (panko or regular)
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven
– Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables
– In a large skillet, heat the olive oil over medium heat.
– Add the sliced onion and cook until softened, about 5 minutes.
– Add the minced garlic and cook for another minute.
– Add the sliced summer squash to the skillet and cook, stirring occasionally, until the squash is just tender, about 5-7 minutes. Season with salt, pepper, thyme, and oregano.
3. Prepare the Casserole
– In a large bowl, whisk together the eggs and milk.
– Add the cooked squash mixture, shredded cheddar cheese, and half of the grated Parmesan cheese to the bowl. Mix until well combined.
– Pour the mixture into a greased 9×13-inch baking dish.
4. Add the Topping
– In a small bowl, combine the breadcrumbs and the remaining grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
5. Bake the Casserole
– Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is set.
6. Serve
– Remove the casserole from the oven and let it cool for a few minutes.
– Garnish with chopped fresh parsley.
– Serve warm as a side dish or a light main course.
Enjoy your delicious and easy Baked Summer Squash Casserole, perfect for using up the abundance of squash from your garden!
