Recipe courtesy of Rebecca Lang

Yield: 6 to 8 servings

 

pounds yellow squash, ends trimmed and cut into 12-inch slices

large egg

½ cup mayonnaise

tablespoon finely chopped fresh chives

tablespoon chopped fresh basil

½ teaspoon chopped fresh thyme

½ teaspoon salt

¼ teaspoon ground black pepper

1¼ cups shredded sharp Cheddar cheese, divided

Garnish: fresh thyme


1. Preheat oven to 350° 

 

2. Place squash slices in the basket of a steamer with approximately 1 inch water in the saucepan below. Bring water to a boil, and steam squash until tender when pierced with a fork, approximately 12 minutes. 

 

3. While squash is cooking, combineegg, mayonnaise, chives, basil, thyme, salt, and pepper in a medium bowl. Add steamed squash and 34 cup cheese to mayonnaise mixture, stirring gently to combine.

 

4. Pour into a 9x9-inch baking dish, and top with remaining 12 cup cheese. 

 

5. Bake for 30 minutes. Garnish with fresh thyme, if desired.