A delightful twist on a classic squash casserole, featuring a blend of rich flavors and a crispy topping.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly heated before adding the squash for uniform cooking.
Add the sliced squash and diced onion to the skillet. Cook until the squash is tender and the onions are translucent, stirring occasionally.
Avoid overcrowding the skillet to allow the vegetables to cook evenly.
Season the vegetables with salt and black pepper, then remove from heat and let cool slightly.
Cooling the mixture slightly prevents the eggs from cooking prematurely when mixed.
In a mixing bowl, whisk the eggs and mix in the shredded cheddar cheese.
Whisking the eggs thoroughly ensures a smooth and even mixture.
Combine the cooked vegetables with the egg mixture, stirring until well incorporated.
Mix gently to avoid breaking the squash pieces.
Transfer the mixture to a greased baking dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in a preheated oven at 350°F for 35-40 minutes, or until the top is golden and the casserole is set.
Check the casserole halfway through baking to ensure even cooking.
Let the casserole cool for a few minutes before serving.
Cooling allows the casserole to firm up and makes serving easier.
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