⅓cup(49 g)frozen chopped red bell peppers - I buy fresh peppers, chop, and freeze
2tablespoons(28g)butter
2pounds(906g)yellow squash (cut in large chunks) - 4 medium squash
2(100g)large eggs
¾cup(45g)panko or dried fresh bread crumbs
½teaspoon(½teaspoon)table or sea salt
2teaspoons(2teaspoons)granulated sugar
freshly ground pepper to taste
Instructions
Preheat oven to 350˚ F (180˚C).
Place 1/2 cup frozen chopped onions, 1/3 cup frozen chopped red bell peppers, and 2 tablespoons butter in the bottom of a 2-quart glass batter bowl or a similar-sized microwave-safe dish. Microwave on HIGH for 2-1/2 to 3 minutes until veggies are softened
Layer 2 pounds yellow squash (cut in large chunks) on top of the onion and red bell peppers. Cover and cook on HIGH in a microwave for 10 minutes or until veggies are completely cooked.
Drain off as much liquid as possible. Mash and press on the cooked vegetables to extract more water, then drain again.
Pour cooked vegetables into a food processor, or use a potato masher or an immersion blender. Pulse about 5 times, rearranging squash with a spoon if necessary to get an even chop. The mixture should not be smooth--just slightly chunky.
Thoroughly mix 2 large eggs with a fork, whisk, or immersion blender. Add to the squash along with 3/4 cup panko or dried fresh bread crumbs, 1/2 teaspoon table or sea salt, 2 teaspoons granulated sugar, and freshly ground pepper to taste. Fold ingredients together and pour into a well-greased 1-quart oven-safe dish or individual dishes as pictured.