Yellow Summer Squash Casserole

Preheat the oven to 400 F.

Add the olive oil and onions to a large skillet and saute on medium heat for a few minutes until the onions have softened. Add the garlic and cook for another minute. Stir in the squash and continue cooking for about 5 to 7 minutes until the squash has softened slightly. It doesn’t need to be cooked all the way through. Remove from heat. Season to taste and allow to cool slightly.

In a bowl, combine the breadcrumbs and shredded cheese. In a separate large bowl, beat together the egg and milk and mix in half the crumb/cheese mixture. Add the cooked squash and onion into the egg mixture and transfer to a casserole dish (the one I used is about 8″ x 4″). Top with the remaining crumb/cheese mixture and pour on the melted butter. Bake for 20 – 30 minutes or until the top is a light golden brown.