I love to make this when there is a bounty of squash in my garden!
1 c. shredded Cheddar cheese
1/2 c. cottage cheese
4 eggs, beaten
3 T. butter, melted
3/4 c. bread crumbs
1 T. parsley, chopped
1 t. salt
1/2 t. pepper
2 lbs. yellow squash, sliced
Simmer squash in a stockpot of water over medium-low heat until tender, 5 to 10 minutes. Mix all ingredients together, adding the squash last. Pour into an ungreased 13"x9" baking pan. Bake at 350 degrees for 45 minutes. Serves 6 to 8.
Fill tiny terra cotta pots with votive candles, then march them right down the center of a buffet table...so pretty. In summer, use citronella votives for outdoor picnic tables.