You are here: Home » Recipes » Fresh Squash Casserole Fresh Squash Casserole Recipe by RelishKitchen Tested Yield 8 servings Use both yellow squash and zucchini in this easy casserole. Mark Boughton/styling: Teresa Blackburn PrintEmail Fresh summer squash is sauteed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked. Ingredients 3 tablespoons butter1 tablespoon olive oil1 medium onion, chopped1 -- garlic clove, chopped2 pounds zucchini, sliced2 pounds yellow squash, sliced3 -- eggs1/2 cup half-and-half1 teaspoon salt1/4 teaspoon pepper1 tablespoon fresh thyme leaves1/4 cup panko1/4 cup grated Parmigiano Reggiano cheese Instructions Preheat oven to 350F. Heat butter and oil in a large skilllet. Add onion and garlic and cook 2 minutes. Add zucchini and yellow squash. Cover and cook over medium heat 15 minutes, stirring occasionally. With a slotted spoon, transfer mixture to a buttered 2-quart casserole. Combine eggs, half-and-half, salt, pepper and thyme. Pour over squash and mix well. Bake 35 minutes. Remove from oven and top with panko and cheese. Place under broiler and broil until brown, about 3 minutes. Recipe by Liz Shenk. Note: To slice the yellow squash and zucchini, use the slicing blade of a box grater.