2-3 garlic cloves
Zest of 1 Meyer lemon
1/3 cup loosely packed parsley leaves
2 cups yellow squash, cut in 1/4-inch slices
1 onion, small dice
1 cup semifirm melting cheese, such as Cowgirl Creamery Wagon Wheel, shredded
2 tablespoons butter
1 teaspoon sugar
1 cup milk
2 cups sourdough breadcrumbs, separated
Salt and pepper, to taste
1 tablespoon olive oil or melted butter
- Make gremolata topping: On a cutting board, mince garlic, then add lemon zest on top of garlic, and place parsley leaves on top of lemon zest. Chop everything until the parsley is finely cut, and the mixture almost resembles a paste. Set aside.
- Make casserole: Preheat oven to 350°F. In a double boiler with the lid on, steam squash and onions for about 5 minutes, or until centers of squash become transparent and tender.
- Remove from heat, drain if necessary, and transfer to a large metal bowl. Mash with a potato masher or fork. Stir in cheese, butter, sugar, milk, 1 cup breadcrumbs, and eggs. Season with salt and pepper.
- Assemble casserole: Mix remaining breadcrumbs with gremolata and 1 tablespoon olive oil or melted butter. Place squash mixture in a buttered casserole dish, and evenly sprinkle gremolata breadcrumbs on top. Bake for 25-30 minutes or until eggs set. Let sit out for 20-30 minutes before slicing and serving.
- If you can't locate Cowgirl Creamery's Wagon Wheel, substitute it with a semifirm melting cheese, such as young asiago, havarti, or provolone.
- This casserole will keep in the fridge for several days. However, if you plan to freeze it ahead of time, undercook it slightly. Let it cool to room temperature, then wrap it in plastic wrap, and store it in the freezer for up to 3 months. Thaw it out in the fridge before reheating it in the oven.
- Vegetables, Side Dishes