Bake until golden brown, 10 to 15 minutes. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Directions Heat the oil and butter in a large skillet over medium heat. Bake until the mixture sets, about 30 minutes. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter. One of my favorite healthy sides is a sauteed summer squash and zucchini with onions to pair with a small portion of my favorite protein, like grilled. Gradually whisk the reserved cooking liquid into the egg mixture. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.Ĭombine the eggs and cream in a medium bowl and whisk to blend. Crumble the feta cheese & slice the cherry tomatoes in half and fold into the sautéed squash. Rough chop the squash meat you removed from the center of each squash and cook in olive oil, with salt and pepper, on medium-high heat for 8 minutes. Stir in the thyme and remove from the heat. Heat grill to 450 degrees and grill for 4 minutes per side. Start with preparing your zucchini and yellow squash. You will want roughly six cups total of sliced squash for the recipe. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Select 2 medium or 3 smaller zucchini and the same with the yellow squash. Add the garlic and cook until fragrant, about 30 seconds. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat.
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Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.