this is an IP approved recipe...according to:
http://www.hchc.org/iprecipe48/
Summer Squash Casserole
6 small yellow squash or zucchini – sliced or diced and cooked
1/8 teaspoon sea salt
¼ cup veggie shreds, cheddar flavor
1 egg, beaten
1 teaspoon extra virgin olive oil
¼ cup chopped onion
1 package IP white cheddar ridges, crushed
Wash and slice or dice the squash/zucchini. Cook in small amount of water until just past crunchy. (You don’t want to overcook it). Sauté onion in EVOO until translucent. Mix remaining ingredients and ½ of the crushed white cheddar ridges together. Place in a casserole dish sprayed with olive oil cooking spray. Top with remaining crushed cheddar ridges. Bake at 375 for 25 minutes.