Mixed Squash With Pecans Gratin

• 1 (8 ounce) zucchini, unpeeled, cut into 1/2-inch slices
• 1 (8 ounce) crookneck yellow squash, unpeeled, cut into 1/2-inch slices
• 1 large egg
• 1 cup grated cheddar cheese
• 12 cup chopped green onion, including some tender green tops
• 1 teaspoon dried dill weed
• 12 teaspoon salt
• fresh ground black pepper
• 2 tablespoons butter
• 1 cup dry breadcrumbs
• 14 cup chopped pecans

1. Preheat oven to 350; add water to a pan fitted with a steamer rack over medium heat; place squashes on rack and steam over gently boiling water for 10 minutes (I use my Black & Decker vegetable steamer and it works very well).
2. Transfer squash to a food processor; with pulses, coarsely chop squash.
3. Add in egg, cheese, onions, dill, salt, and pepper; mix briefly.
4. Turn into a 9-inch pie pan or gratin dish that has been lightly coated with cooking spray.
5. In a small skillet over medium heat, melt the butter; add in bread crumbs and nuts; stir about 3 minutes or until toasted.
6. Sprinkle on top of squash mixture.
7. Bake, uncovered, about 30 minutes or until puffed up and set.

zucchini, crookneck yellow squash, egg, cheddar cheese, green onion, dill weed, salt, fresh ground black pepper, butter, breadcrumbs, pecans

Taken from www.food.com/recipe/mixed-squash-with-pecans-gratin-169322 (may not work)