• 6 medium yellow squash
  • salt and pepper to taste
  • 1/4 c. butter, melted
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 small green pepper, seeded and diced
  • 1/2 t. oregano
  • 1 1/2 c. cooked and drained hole kernel corn*
  • 1/2 c. graded Cheddar cheese
  • 5 eggs, well beaten
  • 1/2 c. lite cream or half and half (or half milk, half cream)

Preheat oven to 325F. Slice squash into 1/2-inch slices. Steam for 5 minutes. Drain and sprinkle with salt and pepper.

Melt half the butter in a skillet. Saute onion, garlic, and green pepper until soft. Add more salt and pepper, and the oregano. Let cool.

Add squash, corn, and cheese to onion mixture. Add well-beaten eggs, cream, and remaining melted butter. Mix. Pour into greased casserole. Place casserole in a pan of hot water** and bake for 40 minutes or until custard is set.  Serves 6-8.

*Steaming corn on the cob and slicing off the kernels is nice; 2 1/2 cobs yields about 1 1/2 c. corn kernels.

**Skipping the pan of hot water seems to work OK, the bottom of the custard just gets a little brown.

From: A Midwest Gardener’s Cookbook by Marian K. Towne