Summer Squash Casserole

 

 Yield:8 servings
 
1 tablespoon olive oil
4 yellow squash, sliced 1/4 inch thick (about 1 pound)
3 zucchini squash, sliced 1/4 inch thick (about 1 pound) (or just use all one or the other)
1/2 sweet onion, chopped  
1 tablespoon all-purpose flour 
1 cup milk 
1 1/4 cups grated Cheddar
salt and freshly ground black pepper 
2 large eggs, lightly beaten 
1 cup breadcrumbs 
1/4 cup chopped mixed fresh herbs (parsley or chives) 
Oven 350°

 
Coat an ovenproof casserole dish with oil, butter or cooking spray.

Bring a pot of water to a rolling boil over high heat. Place the squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender (You can also place all of the vegetables in a microwave-safe bowl and microwave it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.

Heat the olive oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from heat and add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.

Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.

Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.

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