Yield: 6 servings.
3 yellow squash
1 large yellow onion
1 cup extra-sharp Cheddar cheese, shredded
5 large eggs, slightly beaten
3 tablespoons unsalted butter, melted
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon black pepper
Preheat oven to 350°. Prepare a 9-inch square baking dish with cooking spray.
Using a cheese grater or food processor, grate the squash and onion into a mixing bowl. Stir in cheese, eggs, and melted butter.
In a separate mixing bowl, whisk together flour, baking powder, salt, and pepper. Add dry ingredients to squash mixture and lightly toss until incorporated.
Pour squash mixture into baking dish and bake for 45 minutes, or until top is lightly browned. Remove from oven and allow to rest for 5 minutes before serving.
print it
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
