Summer Squash Casserole

This recipe is a modified version of Paula Dean's recipe on Food Network.  It's good!

6 summer squash/ zucchini

1 cup onions, chopped

1 clove garlic, minced

1/4 cup fresh basil, chopped

2 Tb butter

2 slices white bread

1 medium bowl ice water

1 egg

Salt and pepper

1 cup cracker crumbs, or enough to cover casserole

Parmesan cheese

• Preheat oven to 350 degrees F.
• Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain.
• Brown onion, garlic, and basil in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and stir. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
• Place in casserole dish or baking pan. Cover top with cracker crumbs and Parmesan cheese.  Bake for 20 to 25 minutes, until the crumbs brown.

Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.