Summer Squash and Bacon Casserole

Thanks to my guest editor, Louise who makes this from the bounty of their Orcas garden.
(serves 6)

8 cups summer squash, sliced
1/2 sweet* onion, finely chopped
1&1/2 cups bacon ends/pieces, cut into a small dice
2 eggs, well beaten
2 oz. shredded smoky sharp cheddar (about a cup), divided
1/2 cup Panko bread crumbs
1/2 t. kosher salt
Freshly* ground pepper, to taste

Fry bacon in a skillet until crisp. Remove to paper towels with a slotted spoon. Saute onion in bacon fat and then add squash and cook until tender (about 20 mins.), stirring frequently. Whisk eggs together in a bowl. Mix squash, bacon, eggs, salt, and 2 oz. of cheese in a large bowl, then pour into a 9x13" greased pan. Sprinkle top of squash mixture with remaining cheese and Panko breadcrumbs. Bake at 350 for 25-30 mins. until the casserole is bubble and egg is cooked.

Revel in all your possibilities today!!

Love,

MM