RECIPES

Summer Squash & Sausage Gratin
Dame Virginia Willis, Virginia Willis Culinary Productions
Serves 6

Preheat the oven to 350°F. Grease a wide 2-quart baking dish with butter; set aside.

Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze to remove the excess liquid. Put the zucchini in a large mixing bowl.

Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 1 tablespoon of grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, 45 to 60 seconds. Combine the sausage and onions with the zucchini.

Add the cream, the 1 cup bread crumbs, eggs, 1 1/2 cups of the cheese, and 1 cup of the pecans. Season with salt and pepper, to taste. Pour mixture into the baking dish.

For the topping, combine the remaining 4 tablespoons butter, remaining 3/4   cup bread crumbs, and the remaining 1/2 cup of pecans. Sprinkle evenly over the casserole. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Remove from the oven and let rest for about 5 minutes before serving.