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Summer Squash Custard Casserole

2 pounds summer squash of choice, sliced
1 sweet yellow onion, minced
3 eggs
1/2 cup milk or half & half
1/3 cup grated parmesan cheese
salt & pepper, to taste

In a large skillet, sauté onion in some butter or olive oil until beginning to soften, then add squash and continue cooking until the squash is just tender. Set aside. In a large mixing bowl, beat eggs and milk. Add parmesan and salt & pepper, stir in squash and onions, and pour into an oiled 1-1/2 quart casserole dish. Sprinkle top with more grated parmesan cheese and bake, uncovered, in a 375-degree oven for 30-40 minutes (whenever it's brown on top). Serves 2-3 as a main course.