Summertime is perfect for going to local Farmer’s Markets, savoring all the beautiful, fresh picked produce. I love to shop like a Parisian, filling my basket with fruits, vegetables, cheese, bread, and even fresh fish. This baked zucchini and squash vegetable casserole recipe was inspired by the wonderful items at my local Farmer’s Market.
I love creating delicious meals with all my fresh picked purchases. I started this casserole with zucchini and summer squash, then added polenta and mozzarella cheese, making this dish a main course, rather than a side dish.
I recommend serving this vegetable casserole with fresh bread and a side salad made of spicy greens, heirloom tomatoes, and cucumbers. Everything can be found at the Farmer’s Market!
Baked Zucchini and Summer Squash Casserole
Polenta (Instant, I used Bellino)
2 tablespoons butter
1/2 cup grated Parmesan cheese
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1/2 cup sliced fresh mozzarella cheese
1 teaspoon finely chopped fresh thyme leaves
4 large eggs
1/2 cup heavy cream
Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish with 1/2 tablespoon butter.
Cook polenta according to directions. Remove from heat and add butter and Parmesan cheese. Pour polenta into prepared baking dish.
Heat olive oil and the remaining 1 tablespoon of butter in a medium pot, over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from heat.
Using a slotted spoon, transfer half of the vegetables to the prepared baking dish, reserving the cooking liquid. Top vegetables with sliced mozzarella, then the remaining vegetables.
Combine the eggs and cream in a medium bowl, and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish.
Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes.
Remove from oven and sprinkle with the Parmesan cheese. Then return to the oven. Bake until golden brown, about 10 to 15 minutes.
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