Becky's Squash and Zucchini Casserole

3 lb. yellow squash and zucchini, cut 1/4-inch thick

1 yellow onion, peeled and chopped

1/4 cup butter

1/2 tsp. kosher salt

1 tsp. ground pepper

2 large eggs

8 oz. sour cream

1/2 cup mayo

8 oz. sharp cheddar cheese

1 Tbsp. chopped fresh thyme leaves

Basil, garlic powder, oregano - all to taste

1 1/2 sleeves round butter crackers (such as Ritz) - broken - about 3 cups

1/4 cup Parmesan cheese

Preheat oven to 350.  Grease a 2-quart casserole dish or deep dish pie pan.

Heat the butter in large skillet over medium heat.  Sauté the squash, onion and herbs until soft.  Drain off any fluid.  

In a separate bowl, combine the eggs, sour cream, mayo and  cheeses.  Season with salt and pepper.  Fold in squash mixture. Sprinkle in more herbs for those that were lost in draining off fluid.

Place in prepared baking dish.  Sprinkle with crackers. evenly over top.

Bake for 20 minutes until golden and bubbly.