A delightful baked casserole featuring tender summer squash, a cheesy topping, and a crispy breadcrumb crust.
Wash and slice the summer squash into thin rounds.
Uniform slices ensure even cooking.
Boil the squash in a pot of salted water until tender, about 10 minutes.
Avoid overcooking to maintain some texture.
Drain the squash thoroughly and mash lightly with a fork.
Press out excess water to prevent a soggy casserole.
In a mixing bowl, combine the mashed squash, chopped onion, beaten eggs, melted butter, sugar, and shredded cheese.
Mix well to evenly distribute the ingredients.
Transfer the mixture to a greased baking dish.
Spread the mixture evenly for uniform baking.
Sprinkle breadcrumbs evenly over the top.
For extra crunch, mix breadcrumbs with a bit of melted butter.
Bake in a preheated oven at 375°F for about 30 minutes, or until golden brown on top.
Check for doneness by ensuring the center is set.
Let cool slightly before serving.
Garnish with fresh herbs for added flavor.
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