SOUTHWEST SUMMER SQUASH CASSEROLE
Summer squash, poblano peppers, spring onions, basil, cheese, and a light egg mixture bake under a buttery panko topping until the vegetables turn tender and the top browns.
Ingredients
- 1 pound summer squash, 1/4 inch slices
- 1 large egg
- 2/3 cups milk
- a few dashes of hot sauce
- 2 tablespoon unsalted butter, melted
- 1 bunch of spring onions, thinly sliced (whites only)
- 2 poblano peppers, seeded and thinly sliced
- 1/2 cup jack cheese, shredded
- 1/2 cup fresh basil leaves, chopped
- 1 cup panko bread crumbs
- salt and pepper
Instructions
- Pre-heat your oven to 350 degrees F.
- In a bowl add the milk, eggs and hot sauce. Whisk until the eggs are incorporated.
- Coat the inside of a casserole dish with cooking oil. Add the squash, green onion, peppers and basil. Season with salt and pepper. Toss the mixture until the seasoning is coating all of the vegetables.
- Sprinkle the top of the vegetables with the shredded cheese. Pour the and mixture over the top of the cheese and vegetables. Using a spatula, press down slightly on the mixture so that the egg mixture distributes throughout the vegetables.
- In a small bowl add the bread crumbs and melted butter. Toss them together, using your fingers to ensure all of the breadcrumbs are coated in the butter. Sprinkle the breadcrumbs in an even layer over the vegetables and cheese.
- Bake uncovered for 30 to 45 minutes. Your looking for the mixture to be set, tender and the breadcrumbs to be lightly browned.
NOTES
- Slice the squash evenly. Keep it around 1/4 inch thick so the casserole cooks through at the same rate.
- Season the vegetables first. Toss the squash, onions, peppers, and basil with salt and pepper before adding the cheese and egg mixture, so the flavors are spread throughout the dish.
- Press the mixture lightly. Once the egg mixture is poured over the vegetables, press down lightly with a spatula so it settles throughout the casserole instead of sitting only on top.
- Coat the panko with butter. Use your fingers to work the melted butter through the breadcrumbs so the top browns more evenly.
- Bake until just set. Start checking around 30 minutes and pull it when the vegetables are tender, the egg mixture is set, and the top is lightly browned.
- Use animal fat for a richer flavor. Bacon fat, duck fat, or goose fat work well for greasing the casserole dish.
Nutrition
Calories: 156kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 154mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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