
Some people complain about the overabundance of summer squash. Virginia Willis says, just make squash casserole -- lightened up for the season.

Constricted neck squash is thinner at the stem end than the blossom end, and is classified as either "crookneck" or "straight neck." It is often pale yellow. Zucchini squash is cylindrical and is most often bright green.

Patty pan squash is round and flattened like a plate with scalloped edges. They are often white, but also can be pale yellow and green.

Slice the squash and zucchini about 1/4 inch thick.

Steam the squash and onions over boiling water and repeat with zucchini -- or just zap it in the microwave.

Use a mixture of sharp and reduced-fat cheddar cheese.

Whisk oil and flour together in a saucepan, whisk in milk and stir in a cup of the cheese.

Pour over the squash and onions; stir to combine. Add eggs, breadcrumbs, and herbs.

Top the mixture with more cheese and breadcrumbs, bake and serve.


