During the summer months, I tend to OD on Vidalia onions. I guess because of our proximity to Vidalia we have a long season with the onions showing up in late spring and lasting through late summer. I eat them with fresh cucumbers and tomatoes, saute them for hamburgers, and add them to most anything and everything that can benefit from a little onion love.
This time of year there’s nothing better to pair with these sweet onions than yellow summer squash. The old school method of making squash and onions, a very common southern side dish, rendered them almost unrecognizable after spending way too long on the stove.
I still love squash and onions. However, I prefer to be able to identify what I’m eating. So a quick saute in a skillet with a little olive oil, salt, and pepper and I’m good to go. I don’t mind the squash even being a little on the crunchy side.
Bread pudding of any kind cranks my tractor, but savory ones get top billing in my house. I usually associate bread pudding with cooler weather, but I thought I’d transfer my love for squash and onions to a summer version with a little Gruyere cheese thrown in for good measure.
I used a multi-grain bread for this recipe so even though it’s not necessarily low-carb, I would consider this bread pudding to be an awesome and healthy accompaniment to a grilled steak, pork chop, or chicken breast.
I thoroughly enjoyed this summer side dish, and I think you will too!
1 tablespoon extra virgin olive oil
1 1/2 cups diced Vidalia onions
3 eggs, beaten
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups diced yellow squash
2 cloves garlic, minced
1 cup grated Gruyere cheese
1 teaspoon fresh thyme leaves
1 tablespoon chopped flat-leaf parsley, plus additional for garnish
6 cups cubed day-old whole grain bread
1. Preheat oven to 375 degrees.
2. Heat olive oil in a medium skillet over medium high heat. Add onions and saute for 4 to 5 minutes, stirring regularly, until slightly browned. Remove from heat.
3. In a large bowl, whisk egg, milk, salt, and pepper until well combined. Add squash, onion, garlic, cheese, thyme, and parsley and stir to combine. Add bread and toss until bread is coated with mixture. Let stand for 30 minutes, stirring occasionally.
4. Spray a muffin tin with cooking spray. Fill each cup with bread mixture. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean and the tops are browning. Remove from muffin tin, garnish with chopped parsley, and serve immediately.
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