Recipe: Summer Squash Casserole

Summer squash is easy to grow, sometimes so easy that I end up with much more than I need and am constantly trying to think of new ways to prepare it. One simple way is to drizzle it with a little olive oil and sprinkle on some sea salt and ground pepper, then bake it at 350 for 20 minutes or so. 

Summer Squash Casserole // Serves 4

3 cups sliced summer squash — yellow, zucchini, patty pan, crookneck, whatever you have
1 shallot, chopped
3 eggs, well beaten
1/2 cup milk, cream or half-and-half
about 1/2 cup of Bread crumbs
1 Tbsp butter, chopped into pieces
about 1/2 to 3/4 cup Grated cheese (Parmesan is very good)
A dash of Salt and pepper

Butter a medium baking dish. Arrange squash slices and sprinkle shallot over the top.

Beat eggs in a small bowl, mix milk with the eggs and pour over the squash.

Top with bread crumbs. Distribute butter over the crumbs. Sprinkle grated cheese, salt and pepper on top.
Bake at 350 degrees for 45 minutes or until squash is tender and the cheese is bubbly and browned.