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Categories:
unsalted butter olive oil onions salt freshly ground black pepper garlic summer zucchini thyme eggs heavy cream butter crackers Parmesan cheese
Viewed: 33 - Published at: 5 years agoIngredients
- 1 1/2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 2 pounds summer squash (about 6 medium), sliced into thin rounds
- 2 pounds zucchini (about 6 medium), sliced into thin rounds
- 1 teaspoon finely chopped fresh thyme leaves
- 3 large eggs
- 1/4 cup heavy cream
- 1 cup crushed butter crackers
- 1/2 cup grated Parmesan cheese, optional
Method
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat.
- Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes.
- Stir in the thyme and remove from the heat.
- Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend.
- Gradually whisk the reserved cooking liquid into the egg mixture.
- When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish.
- Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed.
- Bake until the mixture sets, about 30 minutes.
- Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven.
- Bake until golden brown, 10 to 15 minutes.
