Squash & Cheese Casserole

3-Medium Zucchini
½-Cup Onion – chopped fine
½ -Cup Bacon Bits (Real Bacon)
1-Tsp Garlic Salt
3-Cups Shredded cheese – divided (I use Mexican Blend)

Preheat oven to 375 degrees.

Quarter squash lengthwise then slice into 1/4” thick “moons”

In mixing bowl by hand stir up squash, bacon, onion seasoning and 2 cups cheese. Spray 9” X 3” round baking dish with Pam. Put mix in baking dish and top with remaining cup of cheese.

Bake uncovered at 375 degrees for 30 to 35 minutes.
References :

2 lbs. yellow crock neck squash
1 med. onion, chopped
2 slightly beaten egg yolks
1 c. sour cream
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
4 slices bacon, crisp cooked, drained and crumbs (dry)
1/2 c. bread crumbs, dry
1 tbsp. melted butter

Wash squash and cut off ends. Cook whole, covered in boiling water (salted) for 15 minutes or until tender. Drain. Cut into thin slice. Mix together egg yolks, sour cream, flour and onion. Fold in the egg whites. Layer half the squash, egg mixture and cheese on greased casserole, then repeat with other half. Sprinkle bacon over mixture and add bread crumbs and melted butter on top. Bake at 350 degrees for 1/2 hour or until set.
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MEXICAN STYLE SQUASH

1 lg. onion, chopped
2 cloves garlic, chopped
2 tbsp. butter
3 summer squash (yellow crookneck, about 1 lb. unpeeled and sliced 1/4 inch thick)
1 c. corn, drained
1 lg. tomato, peeled and chopped
1 jalapeno pepper, chopped, seeds removed
1 tsp. salt
1 tsp. ground coriander
3/4 c. shredded Monterey Jack cheese
1/2 c. crushed corn chips

Saute onion and garlic in butter until tender, in skillet. Add squash, corn, tomato, salt, coriander and jalapeno pepper. Cover. Simmer 30 minutes or until squash is tender. Sprinkle with corn chips and cheese and serve. Serves 6.
References :