Summer Squash Casserole

(All vegetables and eggs from Bardstown Road Farmers’ Market)

6 yellow summer squash

½ C. onions, chopped

½ C. green pepper, chopped

1 clove garlic, minced

½ stick butter

2 sliced whole wheat bread

1 egg

¾ C no fat half and half

Salt and pepper

Preheat over to 350 degrees

Peel and cut squash into cubes. Boil until tender, about 5-7 minutes, and drain. Brown onion, garlic, and green pepper in 2 T. butter seasoned with salt and pepper. Add drained squash and bread crumbs and cook 2 -3 minutes more, stirring. Remove from heat. Beat egg and half/half and add to mixture.

Place in buttered casserole dish. Bake for 30 -40 minutes.