Summer Squash Casserole

   This is a great side dish. Summer squash can also be substituted for butternut squash or zucchini. With summer coming up and gardening just around the corner, a great way to use the veggies.

• 2 tablespoons olive oil
• 2 small onions, chopped
•  2 to 2 1/2 lb. squash cubed
• 6 cloves garlic, crushed
• 1/4 teaspoon salt
• 1 tablespoon water, or as needed (optional)

• 3 eggs
• 3/4 cup sour cream
• 1 cup grated Parmesan cheese
• 1/3 cup chopped fresh basil
• 1/4 teaspoon ground black pepper
• 1/2 (8 ounce) packagecoarsely shredded mozzarella cheese

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Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
3. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
4. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.