WHAT TO MAKE WITH SUMMER SQUASH RECIPES

Steps:

• Preheat the oven to 400˚. On a large sheet tray, combine the squash and onion. Drizzle with olive oil and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.  Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot!). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.   In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.  Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving. 
  

Steps:

• Preheat oven to 450.
• Grease roasting pan with olive oil.
• Chop zucchini and yellow squash and put into large bowl.
• Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
• Pour squash into roasting pan and spread it out until it evenly covers the pan.
• Bake 15 to 20 minutes, stirring once until cooked through.