Zucchini and Yellow Squash Casserole

1-1/2 tablespoons butter, divided
3 tablespoons olive oil
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 pound eggplant, quartered and thinly sliced
8 oz mushrooms sliced
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.

Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the vegetables and cook until tender, stirring occasionally, about 20 minutes. Transfer the vegetables to the prepared baking dish.

Whisk the eggs and cream in a medium bowl. Pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan and return to the oven. Bake until golden brown, 10 to 15 minutes.

Yield: 10 servings