Categories: Casserole, Side Dish, Squash
Ingredients
- 1 (8 ounce) zucchini, unpeeled, cut into 1/2-inch slices
- 1 (8 ounce) crookneck yellow squash, unpeeled, cut into 1/2-inch slices
- 1 large egg
- 1 cup grated cheddar cheese
- 1/2 cup chopped green onion, including some tender green tops
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- fresh ground black pepper
- 2 tablespoons butter
- 1 cup dry breadcrumbs
- 1/4 cup chopped pecans
Directions
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Preheat oven to 350°; add water to a pan fitted with a steamer rack over medium heat; place squashes on rack and steam over gently boiling water for 10 minutes (I use my Black & Decker vegetable steamer and it works very well).
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Transfer squash to a food processor; with pulses, coarsely chop squash.
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Add in egg, cheese, onions, dill, salt, and pepper; mix briefly.
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Turn into a 9-inch pie pan or gratin dish that has been lightly coated with cooking spray.
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In a small skillet over medium heat, melt the butter; add in bread crumbs and nuts; stir about 3 minutes or until toasted.
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Sprinkle on top of squash mixture.
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Bake, uncovered, about 30 minutes or until puffed up and set.