 2 tablespoons olive oil, divided- 1 large yellow onion, sliced
- 2 yellow squash, sliced and quartered
- 2 zucchinis, sliced and quartered
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- 2 teaspoons dried basil
- 1 teaspoon parsley
- 1 teaspoon oregano
- 2 tablespoons pine nuts
- 1 cup frozen peas
- ½ cup Italian seasoned bread crumbs, divided
- 1 cup Plain Mountain High Yoghurt
- 3 tablespoons all-purpose flour
- ¾ cup shredded smoked Gouda cheese, divided
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In a large non-aluminum skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add onions and cook for about 5 minutes. Add squash, zucchini, lemon zest, salt, pepper, sugar, basil, parsley, oregano, and pine nuts. Cook for 5 minutes, stirring occasionally.
Transfer squash mixture to a large glass or ceramic bowl. Add peas and ¼ cup of the bread crumbs, mixing well. To the hot pan, add yoghurt, flour, the remaining 1 tablespoon of olive oil, and ½ cup of the Gouda. Cook over medium heat, whisking ingredients, until thickened, about 2 to 3 minutes.
Pour creamy mixture over the vegetables, mixing well. Transfer to a greased baking dish. Sprinkle top with the remaining ¼ cup bread crumbs and the remaining ¼ cup Gouda. Bake at 350°F for about 30 minutes until golden and bubbly.
Makes 6 servings.
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