A classic, summertime favorite full of cheesy goodness!
Serves 6
Ingredients
2 medium yellow squash, thinly sliced
2 medium green zucchini squash, thinly sliced
1 medium yellow onion, thinly sliced
6 garlic cloves, minced
2 tablespoons oil
¼ cup sour cream
¼ cup mayonnaise
¼ cup half & half
1 large egg, lightly beaten
½ teaspoon ground black pepper
1 teaspoon fine sea salt
½ teaspoon chili powder
2 teaspoons dried parsley
2 cup shredded cheddar cheese
Directions
Preheat oven to 400 degrees.
In a large skillet over medium-high heat, sauté onion in oil for approximately 5 minutes or until it becomes fragrant and translucent.
Add in minced garlic and sauté for approximately 1-2 minutes.
Carefully add sliced squash to pan and cook for approximately 10 minutes or until slices become tender. It may be necessary to work in batches.
Turn off heat. Remove squash to a paper towel lined plate and allow to drain. Gently use an additional paper towel to remove any excess moisture from the top.
In a medium bowl, combine egg, sour cream, mayonnaise, half & half, one cup shredded cheese, and seasonings.
Lightly coat a 9x9 baking dish with non-stick spray.
Place one layer of squash on the bottom, followed by a layer of cheese mixture. Continue this process until it is complete. Top with the remaining one cup of shredded cheese.
Bake for approximately 10 minutes or until cheese is melted and bubbly.
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