Ingredients:
4 medium yellow summer squash or crookneck squash, cut in chunks/cubes
1 large sweet onion, diced into large pieces
4 medium yellow summer squash or crookneck squash, cut in chunks/cubes
1 large sweet onion, diced into large pieces
1 cup sweet red, yellow and/or orange bell peppers diced
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese
2 large eggs
1/4 cup milk
1/4 cup milk
4 tablespoons butter
1 teaspoon salt
1 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon thyme
1 cup of bread crumbs
1 cup of bread crumbs
Directions:
- Preheat oven to 350 F degrees.
- Pam or grease a 2-quart casserole dish.
- Heat 2 tablespoons butter in a large skillet over medium heat. Sauté the squash, onion,
sweet peppers and butter until vegetables are soft and the onion is translucent - about 10 minutes.
- Allow the above ingredients to cool for 5 -10 minutes.
- After cooled, place the ingredients in the casserole dish.
- Add the Parmesan, Cheddar, salt, pepper and thyme to the squash mixture and toss until all ingredients art mixed will.
- In a separate bowl, whisk the eggs and milk together. Pour over the top of the casserole, making sure the squash and other ingredients are covered completely in the egg mixture.
- Pour and evenly distribute the bread crumbs on top of the casserole.
- Slice the other 2 tablespoons of butter and place over the bread crumbs.
