Sous Vide Squash Casserole
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
2 tablespoons (28 grams) unsalted butter
3/4 cup (114 grams) chopped onion (about 1/2 large)
1 1/2 pounds (680 grams) zucchini or other summer squash (about 3 large), quartered lengthwise and sliced into 1/4-inch-thick pieces
Kosher salt and freshly ground black pepper
1/2 cup (118 mL) whole milk
2 large eggs
1/2 cup (40 grams) crumbled plain potato chips
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Generously grease 4 half-pint canning jars with nonstick oil spray or butter.
Melt butter in a large skillet over medium-high heat. Add onion and saute until translucent, 5 to 7 minutes.
Add zucchini and a generous pinch of salt. Continue to saute, stirring frequently, until zucchini is just tender, about 10 minutes. Season to taste with salt and pepper.
Divide zucchini mixture between the prepared jars. Let cool to room temperature.
Meanwhile, whisk together milk, eggs, a pinch of salt and a few grinds of black pepper in a large liquid measuring cup.
Divide milk mixture between the jars with the zucchini. Wipe off sides and tops of jars using a damp towel.
Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 1 hour.
When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let casseroles cool for 5 minutes. Top with potato chips and serve.