Here's one for the vegetarians: flecks of yellow and red in a sea of cream. Preheat oven to 400 degrees F. Thinly slice 4 cups of summer squash. Chop a yellow onion. Saute summer squash and onion in canola oil. (I used two skillets for more surface area and thus faster sauteing.) Drain any excess oil. Pour squash and onions into an ungreased 9x13 inch baking dish. Add a cup of grated Gruyère. Mine was "cave aged." Stir in about 1/2 cup buttered soda cracker crumbs. Combine 2 eggs, beaten, with 4 T melted butter and a half pint of heavy whipping cream. Add to squash. Stir in one clove of minced garlic. Add the zest of two small lemons. Stir in the juice of a lemon, halved and squeezed. Add sugar, salt, and ground pepper to taste. Mix well. Top with another cup of buttered soda cracker crumbs. Then top with about 1/2 cup finely and freshly grated Parmesan. Bake for about 30 minutes, or until the surface is lightly browned.
This casserole is balanced--sweet, savory, tart, acidic and basic. And when it comes to food, the word "balance" is pronounced "yum."