Layered Pattypan Squash Casserole

Layered Pattypan Squash Casserole

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1 large pattypan squash, sliced thin on mandolin
1/2 yellow onion, sliced thin on mandolin
1 small can diced green chilis, they're mild
4 tablespoons olive oil, divided
1-1/2 cups ricotta cheese
1/2 cup or more of GF bread crumbs
1 tablespoon dried thyme
salt and pepper to taste

Gary got these pattypan squash at the Blairsville Farmers Market. My summer squash preference is pattypan squash because they are much firmer than most summer squash and don't contain as much moisture. Brush the bottom and sides of a 9x9 inch baking dish with olive oil. Cut pattypan squash in half and then slice halves on mandolin on thinnest setting. To me the half slices look like butterfly wings. Slice the onion very thin as well. Layer the squash slices in the bottom of the baking dish. Then layer the thinly sliced onions. Next sprinkle some of the diced green chilis for the next layer.

Sprinkle with salt and pepper and some of the dried thyme. Then dot layer with spoons of ricotta cheese and spread gently with the back o a spoon to prevent disturbing the layer.

Repeat till all of the squash, onions, chilis, and ricotta are used up. Be sure to have a layer of ricotta on top. Sprinkle with salt, pepper, and thyme, then top with the bread crumbs.

Drizzle some olive oil around the sides of the pan and a bit on top. Bake at 325 F for 40 to 50 minutes or till top is browned and squash is soft. Let cool for 15 minutes before serving; squash contains a lot of moisture and your mouth could be burned.

Gary said he doesn't like squash but he liked this dish. He's gone back for a second helping. I like it too. I'll make this again, so simple and easy.