Squash
Onions
Olive or Vegetable oil
Salt and Pepper

Thinly slice onions, and squash.  Place into heated skillet with 1/4 inch of oil.  Let fry, turning frequently until some of the squash and onions are browned.  Add 1/2 cup water and cover loosely.  Reduce heat, Salt generously, pepper to taste, stir occasionally until water is gone and vegetables are very tender.

Squash
Olive or Vegetable oil
1/2 cup Italian seasoned Bread Crumbs
Salt and Pepper

Thinly slice and squash.  Place into heated skillet with 1/4 inch of oil, add bread crumbs.  Let fry, turning frequently until some of the squash and crumbs are browned.  Reduce heat, Salt and pepper to taste, stir occasionally until squash is no longer crisp.

a bunch of sliced summer squash, yellow or green, to fit your casserole dish
a can of Fiesta Cheese Soup
a stack of Ritz crackers
onion, chopped
pepper
Mix onion, squash and crushed crackers.  Put half in casserole dish.
Add half the soup
Make another layer and top with soup.
Microwave for 20-30 minutes.
There you are.

Notes:  If you add meat, it makes a meal.  Pepper combines with squash to make for spicy leftovers.  You can add salt, but for me the soup and crackers add the salt.  Of course, you can add other things,  like pimientos.

Makes 6 servings

1 ½ - 2 pounds summer squash (such as zucchini, pattypan, or yellow crookneck squash)
¼ cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
¼ cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

Preheat oven to 350 degrees F. Remove stem ends and slice squash cross-wise in ¼ inch thick rounds. Toss with olive oil.

In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9 by 12 inch rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

Cover baking dish with foil and bake in oven for 30 minutes. Remove foil top with herb mixture and bake another five minutes uncovered.

(Adapted from Cook’s Illustrated)
Serves 6 to 8

Topping
4 slices white sandwich bread, torn into pieces
2 tbsp. unsalted butter, melted

Filling
2 pounds zucchini and/or other squash varieties, halved lengthwise, sliced 1/2-inch thick
Kosher salt
3/4 lb. penne
4 tbsp. olive oil
6 medium shallots, minced (about 1 cup)
4 medium garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 oz. Parmesan cheese, grated (about 1 cup)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
Ground black pepper
1 pint cherry tomatoes, quartered

For the topping:
Process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.

For the filling:
1. Toss the squash with 1 tbsp. kosher salt and place in a large colander set inside a large bowl to drain, about 30 minutes.
2. Bring 4 quarts of water to boil in a Dutch oven over high heat. Stir in 2 tbsp. kosher salt and the pasta; cook, stirring occasionally  until al dente. Drain the pasta, return to the pot, and toss with 1 tbsp. of olive oil; set aside. Adjust oven rack to the middle position and heat to 400 degrees.
3.  Spread the salted squash evenly over a double layer of paper towels and pat dry with additional paper towels, wiping off any residual salt. Heat 1 tbsp. olive oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes. Transfer to a baking sheet. Add 1 tbsp. olive oil to the pan and return to high heat until smoking; brown the remaining squash and transfer to the baking sheet.
4. Wipe the skillet clean with a wad of paper towels. Add the remaining tablespoon of olive oil and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute. Off the heat, stir in the Parmesan, basil and parsley. Season to taste with salt and pepper.
5. Add the sauce, tomatoes and sautéed squash to the pasta; stir gently to combine. Pour the pasta into a 9-by-13-inch baking dish  and sprinkle with the breadcrumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.