Best Summer Squash Casserole

This is my favorite way to use fresh summer squash and zucchini from the garden to the table. Delicious!

Using a Slicer-Shredder attachment to a large kitchen mixer or just a plain old fashioned hand grater, shred up (grate):

6-8 yellow summer squash
1-2 small zucchini
1 large onion
1 Colby cheese block, 8 oz. 
1 Pepper Jack cheese block, 8 oz.

Place in a mixing bowl:
3 farm-fresh eggs
2 Tbsp. fresh minced garlic
3/4 cup Dukes brand mayo
1/2 tsp. Lawry's seasoning salt
1/2 t. black pepper
2 Tbsp. coconut flour
1 tsp. chicken broth powder
1 fat pinch of dried thyme

Mix up briefly with a spoon to combine. Fold into squash, onion, cheese mixture. Grease a large baking dish (10x14) Scrape all into the pan and even out in the dish with the back of the spoon. Top with Parmesan cheese. Bake at 345 degrees for about 50 minutes or until bubbly and golden brown on top. Let stand for 15 minutes to set. Serve hot with your meal. Simply reduce recipe to 1/2 ingredients to make a smaller pan.

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