Summer Squash Casserole
|Summer Squash Casserole
Preheat oven to 375. In a large oven proof skillet heat 2 teaspoons of olive oil, put in squash, onion, chili peppers, salt and pepper. Cook on medium high, stirring occasionally until it starts is soften. Add garlic cook for 15 seconds, and stir around. Add chicken stock and herbs. Cook for about 3 minutes or until veggies are fork tender. Take skillet off heat, add cornbread cubes and stir up until mixture is well combine. Taste mixture and adjust the seasonings. Let sit for 2 minutes. Add egg and mix in. Lightly press mixture into uniform shape and sprinkle with cheese. Bake in the oven for 15-20 minutes.
Farm fresh & local ingredients used: Lamb’s Cornmeal, local squash, my Mom’s home grown peppers.