This one’s quick and easy!

2 lb. summer squash of your choice
1 Tbsp olive oil
1/2 large yellow onion, minced
5 cloves garlic, minced
1 cup fresh chopped basil
salt and pepper, to taste
1 tsp raw sugar*
1/2 cup sour cream
2 cups shredded cheese* *
2 eggs
1/3 cup fine Italian breadcrumbs*

1. Preheat oven to 375°. Meanwhile, wash and roughly chop the squash. Using a food processor (or hand grater), chop in batches until all the squash is roughly grated.

2. In a large pan over medium heat, sauté the onion in the oil for about two minutes, or until softened. Add the squash, salt, and pepper; stir for an additional 6-8 minutes.

3. Make a hole in the middle of the squash, in the center of your pan. Drop in the garlic and sauté for about one minute, until fragrant, then stir it back into the squash. Add the chopped basil, remove from heat, and stir thoroughly.

4. Fold in about 1 and 1/2 cups of the cheese, the sugar, and the sour cream. Pour the whole mixture into a pre-greased, 1.5-quart casserole dish. Add the eggs and stir thoroughly. Smooth the top with the back of a spoon so it’s nicely even, and top with breacrumbs.

5. Finally, sprinkle the remaining cheese on top and bake in the oven for approximately 35 minutes, until the cheese is bubbling and golden brown. Broil for the last minute if desired, to achieve a crispier casserole.

Allow to cool for a few minutes before serving. Serves 4 as a main dish or up to 8 as a side.

Shown here with Eric’s homemade herb bread!

*Leave out for a low carb version.

**I used a mixture of cheddar and asadero here, because it was what I had on hand – parmesan would make it even better