Summer Squash Casserole Recipe | Virginia Willis | Food Network

Ingredients

• 1 tablespoon canola oil, plus more for the dish
• 3 yellow squash, sliced 1/4 inch thick (about 1 pound)
• 1/2 sweet onion, chopped
• 4 zucchini squash, sliced 1/4 inch thick (about 1 pound)
• 1 tablespoon all-purpose flour
• 1 cup lowfat milk
• 1 1/4 cups grated Cheddar
• Coarse kosher salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/4 cup chopped mixed fresh herbs such as parsley, chives and basil