Creamy Summer Squash BakeCreamy Summer Squash Bake
Serves 4 to 6 as a Side Item 3 Each Zucchini Squash-medium size, stem removed 3 Each Yellow Squash-medium size, stem removed To Drizzle Olive Oil To Taste Gagliardo Spice Mix-or kosher salt and black pepper ½ Cup Red Onion-small, halved and cut into half moons 2 Cups Panko Breadcrumbs 2 Cups Feta Cheese-crumbled 2 Each Roma Tomatoes-cored, diced, deseeded 1 Cup Heavy Cream 2 Each Eggs 2 Cloves Fresh Garlic-mashed into a paste 3/4 Cup Parmesan Cheese-grated Preheat grill to a medium high heat for direct and indirect grilling. Lightly drizzle both squash with olive oil and season with spice mix or slat and pepper. Place squash on grill cut side down and grill until slightly charred, about 4 to 5 minutes, do not flip. Remove from the grill and cut into 1/2” thick half moons and place in a large mixing bowl. Season the grilled squash with spice mix to taste, add the onions, half of the bread crumbs and all of the feta cheese. Toss together until well combined and place in a lightly buttered casserole dish. Mix together, until well combined, cream, eggs , garlic and 1/2 cup of the parmesan cheese and pour over the squash mixture. Tilt dish to move cream all around the squash mixture. Top with Roma tomatoes, remaining parmesan cheese, the remaining half of bread crumbs and lightly drizzle with olive oil. Place on the top rack of the grill over the indirect heat side and grill roast for 30 to 45 minutes with the lid closed, or until golden, gooey and bubbly. Grill temperature should be around 350 degrees; or bake in the oven at 350 until cooked through. Remove from the grill/oven and allow to rest at least 10 minutes and serve. |
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