1/4 cup chopped mixed fresh herbs such as parsley, chives, and basil
Coarse salt and freshly ground black pepper
Preheat the oven to 350°F. Brush an ovenproof casserole dish with oil.
Bring a pot of salted water to a rolling boil over high heat. Place the yellow squash and onion in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the squash in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.)
Grate the cheeses and combine. Measure out 1 cup for the sauce and set aside the remaining cheese for the topping. Heat the oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat. Remove from the heat. Add the 1 cup of cheese to the sauce. Stir the cheese into the sauce. Taste and adjust for seasoning with salt and pepper.
Pour over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs, and the herbs.Virginia
Transfer to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup of cheese. Sprinkle on top of the squash mixture. Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.
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