A fresh, summer casserole! Use as a side dish or add chicken to create a main dish!
(2) medium summer squash (2) Zucchini
I use the shredded mexican
mixed basil, thyme, rosemary, parsley
I use fresh herbs from the garden
salt, pepper, garlic to taste
Thinly slice squash and place them in a mixing bowl with the chopped onion.
Coat squash with herbs, salt, pepper and garlic.
In a separate bowl mix, 1 cup bread crumbs and 1 cup cheese. Pour that into the squash and mix well.
Combine, softened cream cheese, butter and sour cream. Add that to the squash and mix well.
Pour into a greased 9X13 baking dish.
Top with remaining bread crumbs and cheese.
Cover with tinfoil. Bake for 50 minutes or until squash is tender in a 375° oven. For the last 10 minutes take off the tinfoil.