Several weeks ago, we visited friends and family in Tennessee, one of whom is a very sweet lady who I *may* have been named after. She also is a fantastic cook, and normally serves vegetables that they have grown themselves and canned. Clearly, sharing a name with her must have set me on this path. It's destiny.
At any rate she makes the best squash casserole I have ever eaten, in my life, and I got her recipe. I'm not going to give you her version, because I didn't ask her permission. But I am going to give you my version (I had to change it a little because of some family preferences.) Either way, this is a great way to eat yellow squash. It might even work for zucchini, I just haven't tried it yet.
1 lb. Yellow Squash
2 garlic cloves
4 T. butter, divided
1 tsp. honey
1/4 cup mayo (I use Duke's. We're in the south)
1/2 cup shredded cheese of your choice
salt and pepper
Sautee squash and garlic with 1 T. butter in an oven-proof skillet until it is soft. Mash the squash with a potato masher or fork and then mix everything else through salt and pepper together with the squash. We've used a variety of cheeses, normally at least two at a time when making this. I usually add a little parmesan to everything. And I'm always buying whatever cheese is on sale at Kroger in the deli. I also love Monterey Jack so it finds it's way in a lot of dishes. Just empty the cheese drawer. Bake this for about 25 minutes at 350 degrees. If you like, add the bread crumbs and cook for another 10-15 minutes, until they are browned. I've done this with or without the bread crumbs.
Incidentally, I've started doing the cook & mash method with the zucchini (or squash) before I stick it in quiche or a frittata. It's great because the kids can't pick it out, so they eat it!
Also, I remade the corn & zucchini fritters using all zucchini, and they are great that way, too. I have a lot of this stuff.