Confit Squash Casserole - kentuckymonthly.com
This light casserole is a take on the dish known as byaldi, a variation on the traditional French ratatouille, with a Southern twist.
Keywords
- recipe
- paducah
- Sara Bradley
- Freight House
Ingredients
- 2 pounds yellow squash
- 2 pounds yellow zucchini
- 2 pounds green zucchini
- 1 pound Roma tomatoes
- Piperade (recipe below)
- 3 sprigs thyme
- 1 teaspoon fresh ground black pepper
- 1 tablespoon salt
- 4 tablespoons olive oil
- Arugula, goat cheese, red onion and sautéed red pepper slices for garnish
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