I am always on the lookout for new ways to cook up our CSA veggies, so when I saw this recipe in the newest Penzeys catalog, I ripped it right out. Our grandchildren (ages 5 and 3) were with us the next day, so I whipped up a pan for lunch. They gobbled them right up and declared the recipe to be a keeper!
WHAT YOU NEED:
1/4 Cup oil
1 small onion, minced
1 clove garlic, minced
4 small shredded squash (about 4 Cups)
6 eggs, lightly beaten
1/2 Cup fine bread crumbs
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. black pepper
3 Cups shredded cheddar cheese
1/2 Cup shredded Parmesan cheese
1/4 Cup sesame seeds
1/2 tsp. sweet paprika, optional
WHAT YOU DO:
Preheat oven to 325°. Grease a 9×13 pan and set aside.
Shred the squash. I used zucchini since that is what I had on hand.
Heat the oil (I used grapeseed) in a skillet over medium heat. Add the onion and cook until softened, stirring often, (about 5 minutes). Add the garlic and squash and cook until tender, 5-7 minutes.
In a large bowl, combine the eggs, bread crumbs, salt, basil, oregano, pepper, and cheddar cheese. Mix well. Add to the squash mixture and stir.
Spread in the pan and sprinkle with the Parmesan cheese and sesame seeds. If desired, sprinkle with paprika. I wasn’t sure the little ones would like sesame seeds and paprika, so I added them to one half of the pan. After tasting both sides, we all agreed that the side WITH the sesame seeds and paprika looked and tasted better!
Bake at 325° until set, about 30 minutes. Let cool for 15 minutes and then slice into squares. Serve warm or at room temperature.