2 lb. crookneck squash
1 sm. onion, finely chopped
1/4 c. green pepper, chopped
Boiling salted water
Salt
2 eggs
1 c. mayonnaise
1/4 tsp. thyme leaves
1 tbsp. butter
3/4 c. Parmesan cheese, grated
Pepper

Cut squash into 1/2" thick slices, cook in water until just tender when pierced (4 to 5 minutes) and drain well; set aside.

Beat eggs and blend in mayonnaise, onion, green pepper and thyme. Stir in squash and season to taste. Spoon mix into a greased shallow casserole and sprinkle with cheese and dot with butter. Bake, uncovered at 375 degrees for 25 minutes or until puffed and lightly browned. If made ahead, cover and chill in refrigerator, then bake for 30 minutes.