Tex-Mex Squash Casserole – Duke's Mayo

Ingredients

• 1 Tbsp. olive oil
• 1 medium onion, diced
• 2 lbs. zucchini squash, sliced into 1/4-inch rounds
• Salt and pepper to taste
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (4 oz.) can chopped green chiles, drained
• 1/2 cup Duke’s Mayonnaise
• 1/2 cup sour cream
• 1 tsp. cumin
• 1/2 tsp. granulated garlic
• 2 cups grated Monterey jack cheese, divided
• 1/2 cup Panko breadcrumbs