Summer Squash Casserole

Ingredients
1 ¹⁄₂ tablespoons butter, divided
2 tablespoons olive oil
1 cup onions, chopped
1 ¹⁄₂ teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic, minced
4 pounds summer squash, any variety, thinly sliced (I used a mixture of zucchini, yellow squash, and pattypan squash)
1 teaspoon fresh thyme leaves, finely chopped
3 large eggs
¹⁄₄ cup half and half
1 cup crushed butter crackers (Such as Ritz or Safeway store brand which is HFCS free)
¹⁄₂ cup Parmesan cheese, grated

Instructions
1. Preheat the oven to 350*F. Grease a 9 by 13-inch baking dish with ¹⁄₂ tablespoon butter.

2. 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 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.

3. 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.

4. 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.

Comments
This is adapted from an Emeril Lagasse recipe.  I used a wider variety of squash than the original recipe calls for because that’s what I happened to have.  It turned out spectacularly and we all enjoyed it.  It’s always nice to find new uses for summer squashes, since we get so much of them during the season.

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