Recipe by Anna Gill
3 tablespoons softened butter
Panko bread crumbs
2 medium yellow squash, sliced in ½ inch rounds
1 medium green zucchini, sliced in ½ inch rounds (for color or use 3 yellow squash)
2 small or 1 large red onion, sliced paper thin
¾ to 1 cup grated Gruyere Cheese
¼ cup plain, non-fat yogurt
¼ cup milk
2 to 3 tablespoons fresh thyme leaves
1 teaspoon sea salt
Freshly ground pepper
1. If you have the time, place the squash and zucchini rounds on a dish towel or paper towels and sprinkle with kosher salt and add another towel. Lay a large cutting board or a flat dish on top of the top towel. Place something weighty, like canned goods, on top of the cutting board to press the excess water from the squash, about 20 minutes.
2. Meanwhile, take 1 tablespoon of butter and coat a 10 to 12 inch baking dish, any shape will work. Dust the buttered dish with panko bread crumbs.
3. Heat the oven to 350o.
4. Working in alternate rounds, layer the squash and the onion slices into the prepared dish. Use the green zucchini in a simple pattern, for an attractive effect.
5. Dot the casserole with the remaining butter.
6. In a small bowl, mix the yogurt and the milk.
7. Gently pour the yogurt and milk into the dish.
8. Season the casserole with the sea salt and fresh pepper.
9. Sprinkle the whole dish with the grated cheese.
10. Sprinkle the entire dish with thyme leaves.
11. Bake for 15 to 25 minutes, until the cheese is melted and slightly browned.
VARIATIONS: Add crumbled bacon, thick tomato slices, use cheddar instead of Gruyere cheese.
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