Baked Zucchini and Summer Squash Casserole with Polenta and Mozzarella


Summertime is my favorite time to go to local Farmer’s Markets savoring all the beautiful fresh picked produced. I love to shop like a Parisian filling my market basket with produce, cheese, bread and even fresh fish. I love to create delicious meals with all my purchases. I love this Zucchini and squash casserole that I added polenta and mozzarella making this the main course not a side dish. I served it with fresh bread and a salad made of spicy greens, heirloom tomatoes, cucumbers all that I just picked up at the Farmer’s Market.

                        Baked Zucchini and Summer Squash Casserole with Polenta and Mozzarella


Ingredients:

Polenta, Instant, I used Bellino
2 tablespoon 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
1 teaspoon finely chopped fresh thyme leaves
4 large eggs
1/2  cup heavy cream
1/2 cup grated Parmesan cheese

Directions

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 add butter and Parmesan cheese. Pour Polenta into prepared baking dish.

Heat the olive oil and the remaining 1 tablespoon 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 the heat. Using a slotted spoon, transfer the half of vegetables to the prepared baking dish, reserving the cooking liquid.  Top vegetables with sliced mozzarella then 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, return to the oven. Bake until golden brown, 10 to 15 minutes.


Enjoy!


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