Don't let the world casserole scare you away! This is nothing like the goopy green beans that no one will admit to bringing to your Thanksgiving get-togethers. I tend to go a little overboard at farmer's markets in the summer leaving my fridge full of tasty veggies I need to use pronto but have no idea what to do with. This recipe combines tomatoes, corn, zucchini and onions in a surprisingly light and great for breakfast, lunch or dinner, as an entree or a side. —DerynJ
Ears of corn (shucked)
Onion or 1 shallot (sliced)
Zucchinis (quartered and sliced)
cloves Garlic (minced)
Large tomato (sliced) or 1/3 cup cherry tomatoes (quartered)
First, heat the oven to 375 F and oil a 9x9 baking pan and cut the kernels of corn off the cob. Additionally, I like to slice some of my zucchini into thin rounds (about 20 slices) to layer the bottom of the pan.
Heat the oil in a large frying pan over medium-low heat. Squeeze the sausage out of its casing into the pan and flatten with the back of a spatula. Cook on each side for 2-3 minutes or until no longer pink. Break up the pieces with your spatula.
When sausage is done cooking, but before it has browned, add the onion or shallot and zucchini. Cook until the onion is translucent.
Add 3/4 of the minced garlic to the pan and stir until fragrant. Then add the corn.
Spread the mixture of vegetables over the bottom of the pan and let cook stirring about every 2 minutes until the corn is bright yellow and everything is starting to brown. Turn off the heat and stir in a large pinch of salt and pepper to your liking.
Crack the eggs into a small bowl and whisk adding the milk, yogurt and salt.
Pour the contents of the frying pan into the greased baking dish. Pour the egg mixture over the top and cover the top with the tomatoes and remaining garlic as well as a little extra salt and pepper. Put the dish in the oven and cook for 25-30 minutes turning halfway through.
Let cool for about 10 minutes then serve. It is best with goat cheese or feta and some crusty toast smeared with butter.