Sarasota'S Squash Casserole With A Tomato Topping - cooking recipe

Ingredients

2 1/4 lbs squash, I like mine diced in 1/2-inch cubes (I use a mix of zucchini and yellow or summer squash)
1/2 cup yellow onion, copped
1 teaspoon minced garlic
2 eggs (extra large or jumbo, 3 if medium)
1/2 cup sour cream (no low fat)
1 3/4 cups white cheddar cheese cheese (you can use any kind, I just like the white cheddar with this, 1 1/2 cup for the casserole, 1/4 cup )
1 cup fine cracker crumb (Ritz)
1 large tomatoes, cut in slices (I like a large beefsteak)
2 tablespoons melted butter (no margarine)
1 tablespoon fresh parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil
salt
pepper

Preparation

Vegetables -- In a medium saute pan, add the olive oil and bring to medium heat. Add the onion, garlic and squash and saute until both the squash and onion become tender. Don't cook on high, you don't want to brown them, you just want to slowly soften them. It should take around 5 minutes.
Sauce -- In a small bowl beat the eggs well and add the sour cream, parsley, cheese, thyme, salt and pepper and mix well.
Casserole -- After the vegetables are soft, remove from the heat and stir in the parsley, crackers, butter and then the egg / sour cream mixture.
In a medium casserole dish, spray with Pam or any non stick spray and pour in the squash mixture. Top with the remaining cheese and cracker crumbs.
Bake -- 425 degrees (middle shelf) for 15 minutes. Top with the tomato slices and a little salt and pepper. Cook another 10 minutes until golden brown and bubbly. ENJOY!