Directions
- 1Slice three zucchini and four squash thinly using a mandoline.
- 2Cut the kernels off two ears of corn.
- 3Melt one stick of butter in a cast iron skillet on an induction cooker.
- 4Add one thinly sliced yellow onion to the skillet and cook until translucent.
- 5Add the sliced squash and zucchini to the skillet with the onions.
- 6Cook the vegetables for about 20 minutes, adding the corn during the last 5 minutes.
- 7Transfer the cooked vegetables to a colander lined with paper towels and press out all the moisture.
- 8In a bowl, beat one egg.
- 9Add half to three-quarters cup of sour cream to the egg.
- 10Season with Killer Hogs TX Brisket Rub.
- 11Add one cup of shredded cheese to the mixture.
- 12Add the strained vegetables to the bowl and mix everything together.
- 13Spread the mixture evenly into a greased casserole dish.
- 14Top with one sleeve of crushed Ritz crackers and melted butter.
- 15Place the casserole in a 375-degree pellet grill or oven for about 45 minutes.
Ingredients
- 3 zucchini
- 4 squash
- 2 ears of corn
- 1 stick butter
- 1 yellow onion
- 1 egg
- 0.5 cup sour cream
- 1 pinch Killer Hogs TX Brisket Rub
- 1 cup shredded cheese
- 1 sleeve Ritz crackers
Equipment
mandolineknifecast iron skilletwooden spooncolanderwhiskbowlpellet grill
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