NRode Zucchini Squash Casserole

q  3    cups zucchini and/or yellow squash scrubbed and sliced about ¼ inch thick

q  ¼   cup chopped onion ( I think a sweet onion, Spanish or vidalia makes this dish  

 taste best)

q  4    tablespoons butter or olive oil

q  2    eggs beaten

q  ¼   cup milk         

q        salt and pepper to taste

q  1    cup sharp cheddar cheese (colby, or jack cheese also work well or any combination) grated.

q  1    or 2 fresh sliced tomatoes (plum tomatoes work well), optional.

Panko topping

q  1    cup crushed Panko crumbs

q  ¼ cup olive oil

q  1 tablespoon garlic salt

q  ¼ cup parmesan cheese or grated sharp cheddar

Mix together in small bowl, should be moist

Ø  Preheat oven to 350º.

Ø  Sauté squash and onions in butter or olive oil til tender.  Drain.

Ø  Add remaining ingredients, except cheese, panko and tomatoes.

Ø  Spoon into 9 x 13-inch casserole dish.

Ø  Top with tomatoes, then cheese then Panko mixture

Ø  Bake for 20-30 minutes at 350º.

To add an Italian flair to this recipe use mozzarella and Parmesan cheese as the topping and sprinkle squash and onions with oregano and garlic when sautéing.  You can also add a small 15 oz can of Italian Seasoned chopped tomatoes in place of tomato slices.

Served with Italian Sausages (I like hot) & a salad… makes it a complete meal