Yellow Squash Blue Cheese

Continuing on the theme of conquering your summer squash harvest, I offer a tangy, but soothing casserole of yellow squash with Gorgonzola. 12 cup panko bread crumbs

1 cup grated jalapeño Jack cheese
2 Tbsp fresh chives, finely minced
1-2 Tbsp extra virgin olive oil
3 medium yellow squash, sliced 14-inch thick
2 oz Gorgonzola cheese, crumbled

Het oven to 375F.  Oil a medium 6x10-inch casserole.  Stir together the crumbs, grated cheese, chives and olive oil.  Layer half the squash in the casserole and top with half the crumb mixture.  Sprinkle half the Gorgonzola over the crumbs.  Salt and pepper to taste.  Repeat with another layer of squash, crumbs and cheese.

Bake for about 45 minutes, until nicely browned and bubbly.

Serves 4 as a side dish.