posted by Becky 07-05-102 10:01 PM
Posh Squash
2 lb. crookneck or patty pan squash
2 eggs
1 c. mayonnaise
1 small onion, finely chopped
1/4 c. chopped green pepper
1/4 tsp. thyme leaves
salt and pepper
3/4 c. grated Parmesan cheese
1 Tbsp. butter or margarine
Cut off stem and blossom ends from squash, scrub but do not peel. Cut squash into 1/2-inch thick slices and cook in a small amount of boiling salted water until just tender when pierced, 4 to 5 minutes. Drain well and set aside.
Beat eggs, then blend in mayonnaise, onion, green pepper and thyme. Stir in well drained squash and season to taste with salt and pepper. Spoon mixture into a greased shallow 2 1/2 quart casserole.
Sprinkle evenly with cheese and dot with butter. Cover and chill if made ahead.
Bake uncovered in 375 degrees oven for 24 minutes (30 minutes if refrigerated) or until puffed and lightly browned. Serves 6 to 8.