We had it tonight with steak and it was divine! I am sorry to say the first corn of the season bought yesterday with the squash from a local farmer was terribly disappointing. Oh well, at least there is plenty of time for more corn tasting.
Serves 6 - to 8
1 tablespoon olive oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1/2 large red pepper, chopped
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, red peppers and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 30 minutes or until the top is golden and bubbly.
Adapted from Paula Deen