Recipe courtesy of Rebecca Lang
Yield: 6 to 8 servings
2 pounds yellow squash, ends trimmed and cut into 1⁄2-inch slices
1 large egg
½ cup mayonnaise
1 tablespoon finely chopped fresh chives
1 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 3⁄4 cup cheese to mayonnaise mixture, stirring gently to combine.
4. Pour into a 9x9-inch baking dish, and top with remaining 1⁄2 cup cheese.
5. Bake for 30 minutes. Garnish with fresh thyme, if desired.