Mon-Fri: 8am-6pm | Sat-Sun: 8am-5pm
1990 Oldmans Creek Rd, Sedesboro NJ
- 4 lbs. green zucchini, slices into thin rounds (approx. 12 medium – or mix green zucchini and yellow squash)
- 1 tbsp. butter
- 2 tbsp. olive oil
- 1 cup chopped onion
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. minced garlic
- 1 tsp. finely chopped thyme leaves
- 3 large eggs
- 1/4 cup heavy cream
- 1 cup crushed butter crackers
- 1/2 cup grated locatelli or parmesan cheese
Preheat oven to 350 degrees. Grease a 9″ x 13″ baking dish.
Heat olive oil and butter in a medium pot over medium-high heat. Add onions, salt, and pepper. Cook until onions soften. Add garlic and cook for approximately 30 seconds. Add zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from heat. Using a slotted spoon, transfer the vegetables to the baking dish. Reserve the cooking liquid.
Combine eggs and cream in a bowl and whisk to blend. Gradually whisk the cooking liquid into the egg mixture. Pour the mixture over the vegetables in baking dish. Gently stir so vegetables and egg mixture are evenly distributed.
Bake until mixture sets, approximately 30 minutes. Remove from heat and sprinkle with crushed crackers and top with grated cheese. Return to oven and bake for an additional 10 to 15 minutes or until golden brown.