Summer Squash Casserole

If you have a vegetable garden this year, and have planted crookneck squash or zucchini squash, be sure you keep this recipe handy.  It's a delicious, different way to use summer squash.  Today I used crookneck squash that I bought at the store -- it was the first time I had seen crooknecks since last summer!  I actually prefer them for this recipe because they have a firmer texture, even when cooked, than zucchini do.  However, if you get overrun with zucchini (and who doesn't :) they can be used too.  Just be sure not to overcook them in the first step, and drain super well.

Summer Squash Casserole

2 lbs. crookneck or zucchini squash, cut in 1/2" rounds, do not peel
2 eggs, beaten
1 Cup mayonnaise
1 small onion, chopped (if your family doesn't like chunks of onion in their food, and you still want the flavor, grate the onion instead)
1/4 Cup green pepper, chopped (I used yellow today, because I had some left over -- use any color you like)
3/4 Cup grated parmesan cheese, divided
1/4 tsp thyme
salt and pepper

Cook squash in boiling water 5-10 minutes or until done.  Drain well.  (I drain the water off, then place them on several paper towels in a single layer and let them rest, blotting the top with additional paper towels.)
Beat eggs, blend in mayonnaise until smooth.  Add green pepper, onion, and thyme and 1/2 Cup of the cheese.  Fold in well drained squash gently.  Salt and pepper to taste.  Spoon into 9 x 13 glass casserole dish.  Sprinkle top with remaining cheese, dot with butter, and bake uncovered in a 375 oven for 25-30 minutes, or until lightly browned.   Serve hot.

Dig in!