I adapted this recipe from a Taste of the South magazine. It is a very tasty meatless dish that could be used as either a main dish or a side dish.
Yellow Crookneck Casserole
2 pounds smallish yellow squash 1 large egg
1/2 cup mayonnaise 1 tablespoon chopped fresh chives
1/2 teaspoon salt 1 tablespoon chopped fresh basil
1/4 teaspoon black pepper 1 teaspoon chopped fresh thyme
2 cups shredded sharp cheddar cheese (I grate an 8 ounce block.)
Trim the ends off the squash and cut into 1/2 inch slices. If the squash are very big, cut the slices in half. Preheat the oven to 350F. Use a steamer and steam the squash until tender. This will take about 10-12 minutes after the water boils. Shake the squash over the sink to remove excess water.
Measure the mayonnaise into a large bowl. With a fork, beat the egg into the mayonnaise. Add the herbs, salt and pepper. Add the cooked squash and 1& 1/2 cups of the cheese. Stir gently to combine.
Pour the mixture into a buttered 9×9 inch baking dish. Top with the remaining cheese. Bake for 30 to 40 minutes or until bubbly and browned on top.