Summer Squash Souffle

Categories: Side Dish, Vegetables

Ingredients

• 24 Saltines
• 1/4 cup grated Parmesan cheese
• 4 Tbs unsalted butter (w/ 1 Tbs melted)
• 1 medium onion, chopped fine
• 3 lbs summer squash, (about 6), ends trimmed and sliced thin
• 1 garlic clove, minced
• 1 1/2 cups milk
• 2 large eggs
• 2 Tbs chopped fresh parsley
• 1 tsp salt
• 1/4 tsp pepper

Directions

1. *Toss half the slatine crumbs with the Parmesan the melted butter in a medium bowl and set aside.

2. **Adjust an oven rack to the middle position and heat the overn to 350 degrees. Grease a 2-quart baking dish. Melt 2 Tbs butter in a large skillet over medium-high heat. Add the onion and cook until golden brown, about 5 minutes. Add half the squash and cook until completely softened and most of the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Repeat with the remaining 2 Tbs butter and squash. Stir in the garlic when the squash is completely softened and cook until fragrant, about 30 seconds.

3. ---

   Combine the remaining Saltine crumbs, milk, eggs, parsley, salt and pepper in a medium bowl, then add to the squash, stirring to combine. Transfer the mixture to the prepared baking dish. Top with the reserved Saltine-Parmesan mixture and bake until the filling is hot and the topping is golden brown, about 30 minutes.

Email to a friend | Print this recipe | Back