ZUCCHINI CUSTARD CASSEROLE.

Zucchini Custard Casserole. image

Provided by @MakeItYours

Number Of Ingredients 12

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2 Summer squash or zucchini (sliced into ½- rounds (about 4 cups))
2 Tablespoons olive oil
1 medium onion (coarsely chopped)
3 ounces goat cheese
3 tablespoons butter
¼ cup cornmeal
2 large eggs (beaten)
1 cup milk
3 tablespoons chopped fresh dill (plus sprigs for garnishing)
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 minutes. Mash slightly with a potato masher or large fork. Add the goat cheese and butter while
still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,
sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6
individual ramekins that have been coated with cooking spray. Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature