Ingredient List
- 1 cup grated sharp cheddar
- 3/4 cup breadcrumbs (panko)
- 1/2 cup sour cream
- 2 Tbsp melted butter
- 1 Tbsp dried minced onion
- 1 tsp garlic salt
- 1 tsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 6 small yellow summer squash, thinly sliced
- 2 large eggs, room temp
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish or 9×13-inch baking pan with cooking spray.
- Wash and thinly slice yellow squash, placing slices in a large mixing bowl.
- In a medium bowl, combine sour cream, eggs, fresh thyme, salt, and pepper, then fold in grated cheddar cheese.
- Pour cheese mixture over squash slices and mix until well-coated.
- Transfer squash mixture to prepared baking dish, spreading evenly.
- Mix panko breadcrumbs with melted butter and garlic salt in a small bowl. Optional: add Parmesan cheese and fresh parsley.
- Sprinkle breadcrumb mixture evenly over squash and bake on middle rack for 30-35 minutes, until cheese is bubbly and topping is golden brown.
- Serve immediately while hot.
