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Summertime and squash is everywhere! Let’s make the best of what’s bountiful with this simple side. It’s super-easy and a little cheesy with a nice, buttery crunch on top.

SQUASH CASSEROLE

To cook the squash
4 heaping cups squash (I used 3 yellow squash and 2 zucchini), sliced
1 medium sweet onion, halved, then sliced thin
1.5 tablespoons butter

To add once the vegetables are cooked
1 cup shredded cheddar
1/4 cup mayonnaise
2 eggs, lightly beaten
1 teaspoon Kosher salt
freshly ground black pepper

For the topping
1 tablespoon melted butter
scant 2/3 cup panko
some extra shredded cheddar to sprinkle over the top

Preheat oven to 350 degrees F. Butter a 9-inch square pan.

Melt butter in a saute pan. Add onions and squash.

squash saute
Cook till tender and the onions start to get a bit of color.

Remove from heat, then add cheese, mayo, egg, salt and pepper. Pour into buttered baking dish.

Combine one tablespoon of melted butter with panko. Sprinkle evenly over top, then sprinkle a bit of additional shredded cheddar over that.

Bake at 350 degrees F for 30-35 minutes. Serve and enjoy!

And in the wise words of Farmer Brown, ♫ For variety and vitamins and feeling rooty-toot, eat a veg-a-bread-a-milk-a-cheese-a-bean-a-meat-a-fruit–eat a variety every day! ♫ Live life in balance and be happy! 😀 My man!

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