A favorite summer (and all year round ) side. A great side dish, breakfast entree or make it into a meal with a garden greens salad. So easy to make, you’ll want to make enough on hand for leftovers reheated, or stuffed between two slices of focaccia bread for lunch or a hearty snack.
SHOPPING LIST:
1 pound yellow squash, about 2 medium size
3 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 yellow onion, chopped
3 large eggs
1/2 cup mayonnaise (we like Duke's - it doesn't have sugar)
1/4 cup Parmesan Cheese
2 Tablespoons Bella Cucina Arugula & Pine Nut Pesto
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1/8 teaspoon cracked black pepper
1 jar of Bella Cucina Golden Pepper Pesto
PREPARATION: Preheat oven to 375 degrees
Bring a 4 cups water to a boil. Add 1 Tablespoon kosher salt.
Cut the squash in half longways, then slice into 1/4 inch half moons. When the water comes to a boil, add the squash and cook the until it is tender and almost falling apart, about 7-10 minutes. Drain off the liquid, reserving for soup stock or for rice or quinoa stock.
In a saute pan, heat 2 Tablespoons of the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and very ightly browned, about 5-7 minutes. Remove from heat.
In a large mixing bowl, add the cooked squash, sauteed onion, eggs, mayonnaise, cheese, pesto, salt and pepper and mix together until well combined.
Coat an oven proof casserole dish with 1 Tablespoon olive oil. Spoon the squash mixture into dish.
Bake for 35-45 minutes, until puffy in the center and golden brown. To check the doneness, you can pierce the center with a skewer or a knife, it should come out clean.
Serve warm or room temperature with a spoonful of Golden Pepper Pesto on the side.
SEASONAL VARIATIONS:
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Substitute the squash with 2 cups of spring peas and 2 Tablespoons Mint & Pistachio Pesto
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Add 1/2 cup chopped greens, such as swiss chard, kale or blanched collard greens
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Add 1/2 cup cooked white quinoa