This is a great recipe to serve as a side dish instead of potatoes or rice or pasta - and it also makes a great appetizer when cut into small squares. Come to think of it, it would also be a great brunch dish paired with fruit and a biscuit...so many ways to eat this!
You could substitute the yellow squash for zucchini if that's what you have on hand. I usually make this with zucchini but I didn't have any so I used the yellow - it has a milder taste.
This is a pretty dish because of the layers of squash and artichoke - and it reheats in the microwave perfectly.
Baked Artichokes and Yellow Squash
Makes 6 main-dish servings or 18 appetizers
1/4 cup olive oil
2 medium onions, chopped
4 cloves garlic, minced
4 cups thinly sliced yellow squash (about 1 1/2 pound)
2 cans (14 oz.) artichokes, in water, drained well, cut into small pieces
salt
1 cup grated Parmesan cheese
10 large eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 350 degrees. Lightly grease a 7 x 11" baking dish, at least 2 inches deep. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the onions and garlic, and cook until softened, about 10 minutes. Set aside. To the baking dish add the sliced squash in layers, alternating in between with a layer of the onion and garlic, artichokes and cheese. Pour the eggs over the squash. Sprinkle cheese on top and top with parsley. Bake for 50 minutes or until lightly browned on top. Let sit for 10 to 15 minutes before cutting into squares.
"Garlic is the catsup of intellectuals." Unknown
