Squash-Tomato Cassoulet Recipe
This recipe came to me via my husband’s grandmother who was an amazing chef in her own right. It’s one of my favorites because I can make it the night before and pop it in the oven the next day.
Squash-Tomato Cassoulet
Ingredients
- 6 small yellow or zucchini squash, sliced (I prefer yellow)
- Chopped parsley Salt and pepper
- 1 onion, minced
- 4 eggs, beaten
- 2 cloves garlic, minced
- 2 tomatoes, peeled and sliced
- 2 Tbsp. butter
- 1 c. half & half cream
- 2 Tbsp olive oil
Instructions
- Saute squash, onion and garlic in butter mixed with olive oil until tender.
- Add parsley, salt and pepper to taste; toss lightly.
- Layer squash with sliced tomatoes in casserole. Beat eggs with half & half and pour over vegetables.
- Bake at 350° for 20 to 25 minutes or until eggs are set.
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