I don’t know how many of you get The Kent Record Courier, but they have a little magazine called Relish that comes with the Saturday paper. In it this week was a recipes for zucchini. It called for yellow & green squash, but I had a lot of yellow from Matt’s farm. I think this is something that the back to schoolers will like because it reheats well.
Recipe: 3 tbsp butter, 1 tbsp olive oil, 1 med onion chopped, 1 garlic clove chopped, 2 lbs zucc squash, 2 lbs yellow squash ( I just used all that I had) sliced, 3 eggs, 1/2 c half & half, ( I used fat free and it was fine) 1 tsp salt ( I did not put this in),1/4 tsp pepper, 1 tbsp fresh thyme leaves, 1/4 c panko breadcrumbs, 1/4 c grated parm chees. Preheat oven to 350. Heat butter & oil in large skillet. Add onion & garlic and cook 2 min. Add squash. Cover and cook over med. heat 15 min, stir occasionally. With a slotted spoon, transfer mixture to a butter 2 qt casserole dish. Combine eggs, 1/2 & 1/2, s&p and thyme. Pour over squash and mix well. Bake 35 min. Remove from oven, top with panko & cheese. Under the broiler until brown, about 3 min.