2 lbs. zucchini or combo of summer squash
2 eggs
1 c. mayonnaise
1/4 c. chopped onion
1/4 c. green pepper, chopped
1/4 tsp. thyme
3/4 c. grated Parmesan cheese
1 tbsp. butter
Salt and pepper

Clean squash; do not peel. Cut into 1/2 inch cubes. Cook in small amount of water until tender. Beat eggs; blend in mayonnaise and rest of ingredients. Put in shallow, greased casserole. Sprinkle more cheese on top. Bake, uncovered, at 350 degrees for 25 minutes.