I particularly like this recipe because it uses yogurt and just a little bit of Parmesan to make the custard that bakes with the squash, so a different creature from our typical Southern squash casserole.
From “The Jewish Holiday Table” by Debra Ferst
Ingredients:
Extra virgin olive oil 2 tablespoons panko 1 large onion, finely chopped 2 or 3 zucchini, sliced into thin rounds Salt 3 eggs 3/4 cup plain yogurt 1/2 cup finely grated hard cheese such as Parmesan 1/4 cup whole milk Pepper
Preparation:
Heat oven to 350 degrees. Grease a 9-inch pie plate with olive oil, dust with panko and tap out any extra panko.
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally until very soft. Transfer to a plate and set aside.
Increase heat in skillet to medium-high and add oil if needed. Add zucchini, sprinkle with salt and saute until sliced have softened but are not completely cooked through. Add to plate with onions.
In a large bowl stir together eggs, yogurt, grated cheese and milk. Season with a teaspoon of salt and black pepper. Fold in onion and zucchini. Pour into prepared pie pan and sprinkle with a little more panko and cheese. Bake until firm, about an hour. Let cool a little before serving.