Squash and Fontina Casserole Pudding | Deep Run Roots | EASY

fontina cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is more affordable while still providing a similar melt.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories, while powdered milk is cost-effective.

cream

🥗Healthier: coconut cream

💰Cheaper: sour cream

Sour cream is a budget-friendly substitute that adds creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive than Parmesan.

Heat a 6-quart Dutch oven over medium heat and add bacon grease.

Once warm, add thinly sliced onion and cook until translucent, about 5 minutes.

Add chopped garlic and continue to cook until fragrant.

Add sliced yellow and green zucchini to the pot along with salt and black pepper.

Cook the zucchini mixture over medium-high heat for about 40 minutes, stirring occasionally until the liquid evaporates and the mixture turns golden brown.

Grate fontina cheese while the zucchini cooks down.

Once the zucchini is cooked down, remove from heat and stir in the grated fontina cheese until melted.

Allow the mixture to cool slightly before adding the egg.

Prepare a 9x13 Pyrex casserole dish by spreading a thick layer of butter and dusting with cornmeal.

Add the cooled zucchini mixture to the prepared casserole dish and spread evenly.

Bake in a preheated oven at 350°F for 30 to 45 minutes, until the top is browned and set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens