Desiree Daniels’ Southern Summer Squash Soufflé
Ingredients
- 6-8 medium yellow squash, sliced
- 1 medium yellow onion, chopped
- ½ cup 4% cottage cheese
- ½ cup mayonaise
- 2 eggs slightly beaten
- Salt and pepper, to taste
- Dill (fresh or dried), to taste
- 1 cup panko breadcrumbs
- 4 Tbsp. butter, melted
Instructions
- Wash and slice squash. Depending on the size of the squash, you may want to halve some of the slices, but do not cut too small.
- Parboil squash on stovetop in salted water until just tender. Be careful not to overcook. Drain thoroughly.
- To the squash, add finely chopped onion, cottage cheese, mayonnaise, and eggs. Fold mixture together and season with salt, pepper, and dill to taste.
- Transfer squash mixture to a medium-sized baking dish. Mix panko crumbs with melted butter and sprinkle over the squash mixture.
- Bake at 350° for 40-50 minutes until brown and bubbly.