Categories: Casserole, Side Dish, Squash

Ingredients

• 1 (8 ounce) zucchini, unpeeled, cut into 1/2-inch slices
• 1 (8 ounce) crookneck yellow squash, unpeeled, cut into 1/2-inch slices
• 1 large egg
• 1 cup grated cheddar cheese
• 1/2 cup chopped green onion, including some tender green tops
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• fresh ground black pepper
• 2 tablespoons butter
• 1 cup dry breadcrumbs
• 1/4 cup chopped pecans

Directions

1. Preheat oven to 350°; add water to a pan fitted with a steamer rack over medium heat; place squashes on rack and steam over gently boiling water for 10 minutes (I use my Black & Decker vegetable steamer and it works very well).

2. Transfer squash to a food processor; with pulses, coarsely chop squash.

3. Add in egg, cheese, onions, dill, salt, and pepper; mix briefly.

4. Turn into a 9-inch pie pan or gratin dish that has been lightly coated with cooking spray.

5. In a small skillet over medium heat, melt the butter; add in bread crumbs and nuts; stir about 3 minutes or until toasted.

6. Sprinkle on top of squash mixture.

7. Bake, uncovered, about 30 minutes or until puffed up and set.

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