- Serves 6-8
My mother introduced this dish during the "fried zucchini" craze of the 1970s. I am positive she got it out of a Redbook, Good Housekeeping or McCall's magazine, and in retrospect, it's clear that the original recipe was a marketing ploy by Breakstone and Kraft, because it called for a 16oz container of sour cream and 2 cups of shredded cheddar cheese (which were both new products back then), but I digress... I've modified what was a heart-attack inducing casserole by substituting greek yogurt for the sour cream, and added fresh tarragon and cayenne (to taste) which really makes this a contemporary dish for grown-ups. It is time consuming, however, but I think it's worth it. —DeArmasA
sliced zucchini and/or summer squash
salt and cayenne pepper to taste
- Slice the squashes into 1/2 inch pieces.
- Whisk the eggs, a splash of milk, salt and cayenne pepper in a small bowl.
- Remove the leaves from the stems and chop the tarragon roughly. Mix tarragon leaves with the flour and dump on a plate, leveling it so that the flour mix is relatively flat.
- Shred your cheese of choice to make 2 cups. Set aside (in the refrigerator if necessary).
- Pour a thin layer of olive oil in a large skillet on medium-low heat.
- Keeping your dipping hand and dredging hand separate, one by one, coat each piece of squash in the egg mixture, then dredge in flour mixture, and place in skillet. Keep track of which pieces you put where so you can turn the first one first and so on. When brown on both sides, remove and layer inside a rectangular glass or pyrex baking dish. Continue until all the squash has been browned. Re-oil skillet in between batches.
- Spoon the greek yogurt on top of the squash, covering thoroughly. Top with shredded cheddar or feta or any cheese you prefer.
- Bake uncovered at 350°F for 30-45 minutes. Wait at least 30 minutes before serving - the dish will still be hot.