Squash & Blossom Casserole

5-7 yellow summer squash (mine were pretty big), sliced into thin halves
1 or 2 yellow onions, chopped
2 cloves garlic, minced
1/2 cup bread crumbs (I used these organic gluten free ones, Aleia’s, and that way my dad can eat it despite having celiac)
8 ounces sharp cheddar cheese, grated
1/2 cup sour cream
2 eggs
10+ squash blossoms (I would have used double I used about a dozen making this, but should have gotten more)
salt/pepper, to taste
coconut oil, for saute’ing the veggies in skillet

Saute the squash, onion, and garlic, in a cast iron skillet until browned and translucent. If your veggie mix is watery, then you can go ahead and drain the mixture in a colander. Transfer to a large bowl. Then, mix in squash blossoms, cheddar, sour cream, eggs, and salt and pepper. Spray casserole dish (I used a 9X11) with coconut oil to prevent sticking. Put the mixture in the casserole dish and top with bread crumbs and any extra grated cheese you may have. Bake on 350 for 30 minutes, covered, and the 15 minutes at 375 so the top cheese and breadcrumbs get nice and browned. Enjoy!


Found on:    https://www.washingtonsgreengrocer.com/our-blog/summer-squash-blossom-casserole

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