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Best-Dressed Chefs! www.coolaprons.com |
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Best-Dressed Chefs! www.coolaprons.com |
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Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise
into quarters, then cut into 1/2-inch-thick
wedges. Place the yellow squash, zucchini and carrots
in a saucepan, barely cover with water
and salt well. Bring to a boil; reduce the heat to medium
and cover. Cook about 20 minutes,
until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a
medium skillet over medium-low heat. Stir
in the onion and cook slowly until very soft and translucent,
6 to 8 minutes. Add the garlic and
cook an additional minute. Scrape the mixture into a
mixing bowl. Wipe out the skillet, return
it to medium-low heat, and add to it the remaining tablespoon
of butter. Stir in 1/2 cup of the
cracker crumbs and cook briefly until the crumbs are
golden. Scrape them onto a small plate
and reserve them.
Drain the squash mixture, mashing the vegetables
just a bit. Spoon it into the mixing bowl.
Stir in the remaining 3/4 cup of cracker crumbs, cheese
and a good splash or two of the pepper
sauce. Salt and pepper generously to taste. Stir in the
eggs and spoon the mixture into the
prepared baking dish. Scatter the toasted cracker crumbs
over the top. Bake uncovered for
about 30 minutes, until golden brown and lightly firm
in the center. Serve hot.