Carrabba's Itlain Grill Restaurant Recipe
1/4 cup extra virgin olive oil
1 yellow onion, chopped
1 celery rib, thinly sliced
2 cloves garlic, minced
2 pounds yellow squash, trimmed, cut into 1/4 inch rounds
soften butter, for the pie dish
1 cup seasoned breadcrumbs
1/4 cup freshly grated Romano cheese
2 large eggs, beaten
2 scallions, white and green parts, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain breadcrumbs
2 tablespoons unsalted butter, cut into small cubes
Heat the oil in a very large skillet over medium heat. Add the onion and cook, during occasionally, until golden and the edges are beginning to brown, about five minutes. Stir in the celery and garlic. Add squash and cook, stirring occasionally, until the squash is very tender and the juices have evaporated, about 15 minutes. Transfer to a large bowl and let cool until tepid.
Preheat the oven to 400 degrees. Lightly butter a 9 inch glass pie pan or a 1 quart gratin dish.
Add the seasoned breadcrumbs, Romano cheese, eggs, scallions, parsley, salt, and pepper to the squash mixture mix well. Spread in the pie plate. Top with the plain breadcrumbs and dot with the butter cubes.
Bake until bubbly and the top is golden brown, about 20 minutes. Let cool slightly, and serve.