2 lbs. squash (zucchini and/or summer squash)
2 eggs
1 sm. onion, chopped
1/4 tsp. thyme
Salt and pepper to taste
1 tbsp. butter
1 c. mayonnaise
1/4 c. green pepper
3/4 c. Parmesan cheese

Cut squash into 1/2 inch slices. Boil until tender; drain. Beat eggs. Blend in mayonnaise, onion, green pepper and thyme. Stir in squash. Pour into a casserole dish. Sprinkle with cheese, dot with butter. Bake uncovered at 375 degrees for 25 minutes or until puffed and lightly browned.