Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 teaspoon butter
- •1 small onion, chopped
- •2 cloves garlic, minced
- •4 cups peeled and cubed yellow squash
- •1 teaspoon kosher salt
- •0.5 teaspoon freshly ground black pepper
- •0.33333334326744 cup finely chopped raw almonds
- •1 cup shredded Colby-Monterey Jack cheese, divided
- •0.5 cup heavy whipping cream
- •2 large eggs
- •0.33333334326744 cup coarsely chopped roasted, salted almonds
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
- Mix raw almonds and 1/2 cup shredded cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining shredded cheese and roasted almonds.
- Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 228
- Carbohydrate: 7g
- Fat: 20g
- Fiber: 3g
- Protein: 9g
- Sugar: 1g
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