This recipe is the only reason I'm even trying to grow yellow squashes in my garden this year. I have six little squash sprouts from the eight seeds I planted. I found the recipe last summer on helium.com and tried it, and made it a few times. That just doesn't happen with me. I'm not a squash-lover. (Well, I guess I am now.) This is just an amazing combination that really hits the spot.
2 pounds yellow squash, crookneck (see Notes, below)
1 cup mayonnaise
1 small onion, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon thyme
3/4 cup grated Parmesan cheese
1 Tablespoon butter
salt and pepper, to taste
Cut off stem and blossom ends of the squash. Scrub but do not peel the squash. Cut into 1/2" slices.
Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. (see Notes, below)
Beat eggs, blend in the mayonnaise, onion, green pepper and thyme. Stir in the well-drained squash and season to taste if salt and pepper need to be added.
Spoon into 2 1/2 quart casserole, sprinkle with the Paremasan Cheese and dot with butter.
Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.
Per serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium
I used 3 big(ger) squashes- sliced from neck down until I started seeing seeds. Then halved them lengthwise, scraped out seeds w/ a spoon, then cut lengthwise again. Continued slicing these lengthwise quarters about the same thickness as the neck.
Also steamed, rather than boiled, the slices.