Week 8 - Even more zucchini

[Posted by Ruth]
With crazy amounts of zucchini and summer squash left and week 9 looming, I did a quick casserole that we enjoyed.  There really isn't a recipe with quantities here.  Just take a huge amount of squash (somewhere between an amount that makes you want to sit on the kitchen floor and cry and enough to want to go up in a tower and start shooting should work) and cook it in a way you already like.  I sauteed ours in olive oil w/ garlic, some fresh oregano and thyme from the garden, salt, pepper, red pepper flakes and a bit of Worcestershire sauce..

Then, top with a mixture of bread crumbs tossed with olive oil and cheese and bake at 375 until golden and bubbling.  I actually liked the combination of cubed stale bread and panko breadcrumbs tossed with Gruyere cheese in this one.  Mixing the finer panko with the chunks of bread provided an interesting mix of textures.