Recipe of the Month
Summer Squash Casserole
2 tablespoons extra-virgin olive oil
2 pounds summer squash, seeded and cut into 1 inch pieces
1 small onion, chopped
5 eggs, beaten
1/4 cup whole milk
2 cups cheddar cheese, grated
2 tablespoons white sugar
3 tablespoons all-purpose flour
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
6 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme
1/2 cup panko bread crumbs
Preheat the oven to 375o. Lightly grease an 8x8 or 9x9 inch
casserole dish and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add
the squash and onion and sauté until they begin to brown slightly,
about 10 minutes. Stir occasionally.
In a large bowl, mix the eggs, milk, cheese, flour, salt and pepper,
melted butter, and thyme together. Add the squash and onion and
mix to coat the squash. Turn the mixture into the prepared casserole
dish. Smooth the top and sprinkle with the panko bread crumbs.
Bake in the preheated oven until the casserole is set and the top is
slightly brown, about 35-40 minutes. Remove from the oven and
allow to sit for 15 minutes before serving.
Serves 6 as a side or 4 as a main.