Description
Discover a heavenly summer squash casserole delight recipe that will satisfy your cravings for a delicious and comforting dish. Perfect for summer gatherings!
Ingredients
- 2 pounds (907 g) summer squash (approximately 900 grams)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (15 ml)
- 1 cup (240 ml) shredded beef cheese (about 100 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (about 50 grams)
- 1 cup plain yogurt (240 ml)
- 2 eggs, beaten
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (about 1 gram)
- 1 cup (240 ml) breadcrumbs (about 100 grams)
- 2 tablespoons (30 ml) vegetable oil, melted (28 grams)
- 1 teaspoon (5 ml) dried thyme (about 1 gram)
- 1/2 teaspoon (3 ml) paprika (about 1 gram)
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the summer squash into thin rounds.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion to the skillet and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced squash to the skillet and sauté until tender.
- In a large bowl, combine shredded cheddar cheese, grated Parmesan, and sour cream.
- Add beaten eggs, salt, black pepper, dried thyme, and paprika to the cheese mixture.
- Stir the sautéed squash, onion, and garlic into the cheese mixture.
- Mix thoroughly to ensure even distribution.
- Transfer the mixture into a greased casserole dish.
- In a small bowl, combine breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Place the casserole in the preheated oven.
- Bake for 30-35 minutes, until the top is golden and the casserole is set.
- Remove from oven and let it cool slightly before serving.
Notes
- Slice the summer squash uniformly for even cooking and a better texture.
- Combine beef cheese and Parmesan for a rich, savory flavor.
- Sauté the squash, onion, and garlic before mixing with cheese for enhanced flavors.