For an overabundance of squash ... Season to taste with salt and black pepper. In a bowl, combine bread crumbs, Parmesan cheese and parsley. Sprinkle on top of casserole and dot with butter.

Many home cooks opt for small-sized summer squash ... or we go a little crazy at the farmers market and buy too much to use. Yellow squash, zucchini, patty pans. They can all be interchanged ...

Fall and winter bring a bountiful harvest of butternuts, pumpkin, and acorn squash, but summer offers its own stars, like zucchini, pattypan, and yellow crookneck ... their mild taste and edible ...

Because they are botanical cousins, crookneck yellow squash and zucchini — both are summer ... and stir lemon zest and 2 tablespoons juice. Taste and season with salt and black pepper and ...

you can bake this casserole dish a couple hours ahead and reheat it for about 10 minutes at 350° before serving. And if you can’t find yellow squash, use zucchini!