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4 zucchini, chopped into 1/2 inch rounds
4 yellow squash, chopped into 1/2 inch rounds
6 tbs butter
3 whole eggs
1 cup fresh or prepared, unseasoned bread crumbs
1 cup shredded cheddar or Swiss cheese
Kosher or sea salt, freshly-ground pepper

Serves Four

Heat oven to 350 degrees F.

Prepare zucchini and yellow squash. Bring water to boil in a medium-size pot, add the squash. Boil until soft and easily penetrated by a fork. Remove and drain. Crush cooked squash with a fork, mixing in 1 tsp salt and 1/2 tsp pepper.

Melt butter in a saucepan over low heat.

Crack eggs into a bowl, and beat with a wire whisk until blended. Beat in cooked squash.

Grease a 9 x 12 casserole dish with butter. Pour half the egg-squash mixture into the dish. Top with half the cheese, half the bread crumbs and half the melted butter. Repeat with remaining squash, cheese, bread crumbs and butter.

Place in oven and cook uncovered for 30 minutes until set. Serve hot.

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