• 3 T. butter
• 1 T. olive oil
• 1 med. onion, chopped
• 2 cloves garlic, minced
• 2 lbs. zucchini, sliced
• 2 lbs. yellow squash, sliced
• 3 eggs
• 1/2 c. Dorothy Lynch Home Style
• 1/2 c. half and half
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 T. fresh (or 1 tsp dried) thyme leaves
• 1/4 c. panko bread crumbs
• 1/4 c. parmigiano-reggiano cheese, finely grated

Number of Servings: 8

Heat butter and oil in a large skillet. Add onion and garlic and cook for 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat for 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture into a buttered 2-quart casserole dish. Combine eggs, half and half, Dorothy Lynch, salt, pepper and thyme. Mix well and pour over squash. Bake for 35 minutes at 350. Remove from oven and top with panko crumbs and cheese. Place under broiler and broil until brown – about 3 minutes.