Ingredients
2 Tbsp butter
3 zucchini, thinly sliced (approx. 4 cups)
3 yellow squash, thinly sliced (Zephyr squash recommended)
1 Cup onion, diced
1/2 Cup celery, diced
1 garlic clove, minced
4 eggs, beaten
1 1/2 Cups grated cheddar cheese
1/2 Cup grated Parmesan cheese
1 1/2 Tbsp fresh basil, chopped
1 1/2 Tbsp fresh parsley, chopped
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/8 tsp nutmeg
1/4 tsp sugar
3 Cups dried bread crumbs
Preparation
Preheat oven to 350 degrees
Grease an 8x8 baking dish, dust with bread crumbs and set aside. Heat butter in a large skillet over medium high heat.
Add onion and celery and cook, stirring occasionally, until edges of of onion turn golden brown.
Add garlic and cook another minute, then add squash and cook until tender and slightly brown, approx. 10 minutes.
Set aside and let cool. In a medium bowl combine the beaten eggs, cheeses, basil, parsley, Tabasco, salt, pepper, nutmeg, and sugar, then set aside.
Pulse 1/3 of the squash mixture in a food processor until chunky-smooth.
Add to the bowl with the rest of the squash, egg, and cheese mixture, and stir to combine. Pour the mixture into the prepared baking dish and top with a coating of bread crumbs.
Bake 35-40 minutes.
