With the days heating up, I am starting to see glimpses of summer already at the markets. To my delight, I was able to pick up zucchini and grey squash my last go round and make one of my favorite summertime dishes, squash casserole, for supper last night. This squash casserole could be consider a delicious side, but is filling enough to be a lovely vegetarian main dish option. Super simple and super delicious, enjoy!
2 cups thinly sliced and cooked yellow, zucchini or grey squash (sautéed in about 2 tbsp of olive oil)
2 slices bread toasted and crumbled
3/4 cup milk
1 cup shredded cheese (your favorite)
1 cup chopped onion
1 egg, lightly beaten
1 tsp salt
1 tsp pepper
Pinch of sugar
3 Tbsp butter, melted
After cooking squash, place in large bowl. Add milk, cheese, and onion, and stir well. Stir in egg, salt, pepper, sugar, and butter, and pour in greased pie pan. Top with bread crumb mixture. Bake at 350 degrees F for 40 minutes.