Hi friends– We have a smallish Farmers Market in the next town over– every Thursday. Not like the lavish markets I hear some you refer too (I mean you Brooklyn & Madison), but OK. So last week Larry stopped in and brought home a bagful, including the cutest little assortment of squash.
It sort of inspired me to make this zucchini dish I’d been eyeing– although I didn’t really use his squash (ran to the store for actual zucchini!). It’s a luscious beautiful way to “eat your vegetables!”
1 1/2 pounds zucchini (8 or 9)
1 1/2 cups cheddar, grated*
1 cup milk
1/4 tsp. freshly ground pepper
With a sharp knife thinly slice the zucchini. Toss the slices in a bowl with a few shakes of garlic salt. Let it sit for 20 minutes. Then wrap the zucchini in paper towels and give them a squeeze to take out extra moisture.
In a mixing bowl beat together the eggs, milk, salt and pepper. Stir in just 1/2 cup of the cheese.
Arrange 1/2 of the zucchini in a tart pan (or 9″ square deep baking dish) that has been sprayed with cooking spray. Sprinkle 1/2 cup of the cheese over the stop.
Repeat with the rest of the zucchini and the pour the milk & egg mixture over it all. Sprinkle the remaining cheese on top.
Pop the whole thing into a 375 degree over for 40 to 45 minutes until the zucchini is tender when stuck with a fork. (Watch it in the oven, if it starts to get too brown on top, cover the top with a piece of foil.) Serve hot from the oven– Delish!!
*I like Colby jack for the color and the way it melts…
And these are the tiny squash Larry brought home from the Farmer’s market– really unrelated, but so cute!