I adore yellow squash and I have made it many, many different ways, but I must say this is probably my new favorite way to enjoy it. It takes a bit of time to grate and drain, but don't skip those steps. The end result is worth it. There's no residual water in the bottom of the dish, yet it's creamy and moist. The fresh herbs add a great flavor. I made this just as written and wouldn't change a thing. Thanx!
We used Butternut and summer squash. We added a bit more cheese as we are junkies. A nice romano and the guyere are fabulous together. For a nice southwest add put in some drained green chiles.