Sous Vide Squash Casserole

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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Generously grease 4 half-pint canning jars with nonstick oil spray or butter.

• 

  Step 2

  Melt butter in a large skillet over medium-high heat. Add onion and saute until translucent, 5 to 7 minutes.

• 

  Step 3

  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.

• 

  Step 4

  Divide zucchini mixture between the prepared jars. Let cool to room temperature.

• 

  Step 5

  Meanwhile, whisk together milk, eggs, a pinch of salt and a few grinds of black pepper in a large liquid measuring cup.

• 

  Step 6

  Divide milk mixture between the jars with the zucchini. Wipe off sides and tops of jars using a damp towel.

• 

  Step 7

  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.

• Finishing Steps

• 

  Step 0

  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.

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