Fall gives you plenty of opportunities to use the bounteous harvest of your garden. I don’t know about you, but I love zucchini and I get plenty of zucchini from the one plant that I always bury into the deep earth at the dawn of spring. How in the world does one plant produce so much!?! After you have made all of your old standby’s, try this squash casserole…it’s so easy and delicious!
Squash Casserole Recipe
Preparation: 15 min Cooking: 50 min Ready in: 65 min
Ingredients
For: 6 servings
1 med onion, chopped 2 Tbsp extra virgin olive oil 3/4 lb yellow squash, coarsely shredded 3/4 lb zucchini, coarsely shredded 1-1/2 tsp Urban Accents Fisherman’s Wharf 3 eggs, slightly beaten 1/2 cup milk 1 cup shredded sharp cheddar cheese, divided 1/2 cup bread crumbs, divided
Instructions
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