This recipe is from the Hominy Grill, a fabulous little restaurant in Charleston, South Carolina. We visited there last summer, had a wonderful late breakfast, and I snatched up a cookbook as we paid our tab (yes, it's autographed by Chef Robert Stehling - aren't you jealous?).
Fairly low in carbs, this has become one of our favorite side dishes. It was a surprise hit when I offered it at our Xmas Eve buffet two weeks ago. Here's the recipe, for those who asked for it. It looks intimidating, but it's easy to put together - read my notes at the end for ways to make it simpler.
Squash Casserole
Squash Casserole
2 T. butter
3 zucchini, thinly sliced (about 4 cups)
3 yellow squash, thinly sliced (about 4 cups)
1 cup onion, diced
1/2 cup celery, diced
1 clove garlic, minced
4 eggs, beaten
1 1/2 cups cheddar cheese, grated
1/2 cup parmesan, grated
1 1/2 T. fresh basil, chopped
1 1/2 T. fresh parsley, chopped
1/2 t. hot sauce (Tabasco or Cholula)
1/2 t. salt
1/4 t. black pepper
1/8 t. nutmeg
1/4 t. sugar
3 cups dried breadcrumbs
Preheat the oven to 350. Grease an 8x8 baking dish, dust with crumbs, set aside.
Heat butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened. Add garlic and cook another minute, add squashes and cook until they're tender and browning slightly, about 10 minutes. Set aside to cool.
In a medium bowl, combine the eggs, cheeses, basil, parsley, hot sauce, salt, pepper, nutmeg, and sugar. Set aside.
Pulse 1/3 of the squash mixture in a food processor until it's chunky-smooth. Add to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.
Pour the mixture into the prepared dish and top with an even coating of breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the mixture is puffed slightly.
Serves 6.
My notes:
- I usually don't buy fresh parsley, so I just add a heaping teaspoon of dried parsley instead. I do use fresh basil because that's usually on hand, but you could substitute dried basil, as well.
- I don't use either nutmeg or sugar in my version.
- For low carb or gluten-free, use crushed chicharrones (pork rinds) in place of breadcrumbs.
- I don't always use the food processor. If you don't want to or don't have one, just roughly mash the squash mixture with a potato masher or fork and it'll turn out just as tasty.
