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Summer Squash Casserole

Ingredients

  • 4 tablespoons unsalted butter
  • 3 pounds yellow squash, chopped
  • 1 onion, chopped
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 3 large eggs
  • 3/4 cup Japanese bread crumbs
  • 6 fresh basil leaves, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarse ground pepper

Prep Time:

10 minutes

Cook Time:

1 hour

Serves:

6

Summer squash, onions, and basil--fresh from the garden--make this a terrific choice during the warm days of the growing season.

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Preparation

  1. Preheat oven to 350°F.
  2. Lightly grease a casserole dish.
  3. In a large skillet melt butter over medium heat.
  4. Add squash and onions, cooking for 10 minutes or until soft and lightly brown, stirring often.
  5. Remove from heat.
  6. In a large bowl, combine mayonnaise, Parmesan cheese, eggs, and ½ cup bread crumbs.
  7. Stir in squash mixture, basil, salt and pepper.
  8. Spoon casserole mixture into the prepared dish, sprinkle with remaining ¼ cup bread crumbs.
  9. Bake for 40 minutes or until bubbly around the edges, puffy and slightly soft in the center.
  10. Remove from oven and let rest for 5 minutes.
  11. Serve warm.