Mixed Squash With Pecans Gratin

Total Time: 1 hr 3 mins Preparation Time: 20 mins Cook Time: 43 mins

Ingredients

• Servings: 4
• 1 (8 ounce) zucchini, unpeeled, cut into 1/2-inch slices
• 1 (8 ounce) crookneck yellow squash, unpeeled, cut into 1/2-inch slices
• 1 large egg
• 1 cup grated cheddar cheese
• 1/2 cup chopped green onion, including some tender green tops
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• fresh ground black pepper
• 2 tablespoons butter
• 1 cup dry breadcrumbs
• 1/4 cup chopped pecans

Recipe

• 1 preheat oven to 350°; add water to a pan fitted with a steamer rack over medium heat; place squashes on rack and steam over gently boiling water for 10 minutes (i use my black & decker vegetable steamer and it works very well).
• 2 transfer squash to a food processor; with pulses, coarsely chop squash.
• 3 add in egg, cheese, onions, dill, salt, and pepper; mix briefly.
• 4 turn into a 9-inch pie pan or gratin dish that has been lightly coated with cooking spray.
• 5 in a small skillet over medium heat, melt the butter; add in bread crumbs and nuts; stir about 3 minutes or until toasted.
• 6 sprinkle on top of squash mixture.
• 7 bake, uncovered, about 30 minutes or until puffed up and set.