Zucchini & Squash casserole.... kitchen of Mike

4 1/2 C. zucchini (diced)
4 1/2 C. yellow squash (diced)
1 1/2 C. yellow sweet onion (chopped)
1 box of jiffy corn muffin mix (prepared as muffins/loaf)
1/2 stick of butter
8 ounces of cheese (i use colby jack as its not as greasy as cheddar)
3 cubes of chicken bullion
1 tsp garlic (minced)
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme (optional)
1 Tbs parsley (optional)

1. Place zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium heat until just tender. Remove, drain and reserve 1 cup water for later.
2. on medium low temp place butter in large saucepan and saute the onion until clear. add salt, pepper, thyme, parsley, bullion and garlic. stir.
3. add drained squash and zucchini and cheese, stir.
4. crumble in corn bread and poor the reserved cup of drained water in and mix well.
5. Place mixture in a 13x11 baking dish (sprayed with non-stick).
6. Cover dish with lid or foil and cook for 30-40 min @350. remove foil and cook for additional 20 min. (total bake time is 50-60min)