Ingredients
2
tablespoons butter or margarine
1
medium sweet onion, chopped (1/2 cup)
4
yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
2
eggs
1/2
cup half-and-half
1 1/4
cups shredded sharp Cheddar cheese (5 oz)
2
teaspoons fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cups cubed (1 inch) hearty white bread
Fresh thyme sprig, if desired
Preparation
Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.
