Argentinean Squash in the oven or on the grill

Like every other gardener/farmer come mid-summer, I am also trying to find new and innovative ways to use squash! This recipe fulfills both desires and makes for a wonderful velvety blend of summer flavors. Note: key to the dish is the use of fresh ingredients from the garden (yours or from the farmers' market). This should easily serve 6.

Ingredients
1     clove garlic, cut up
2 C     summer squash, sliced
2 C     zucchini, sliced
1/2 C     dry bread crumbs
1/2 C     freshly grated fresh Parmesan cheese
1/2 C     milk
1 tbsp. minced fresh parsley
1/2 tsp.    salt
dash of ground black pepper
4     leaves fresh shredded oregano (1/2 tsp. dried)
1/4 C     diced green chiles
2     large eggs, beaten
1/2 C   soft bread crumbs
1/4 C  melted butter
1 C  shredded Caerphilly or
    other hard artisan cheese
    (put into two 1/2 cup
    portions)

Directions

In a large saucepan, cook garlic, squash and zucchini in a small amount of water until tender; drain. Stir dry bread crumbs, parmesan cheese, milk, parsley, salt, pepper, oregano, green chiles and 1/2 C shredded Caerphilly cheese into vegetables. Fold in beaten eggs. Pour mixture into a 6 x 10-inch baking dish. In a small dish, melt butter and toss in the soft bread crumbs. Sprinkle casserole with buttered bread crumbs and the second 1/2 C of Caerphilly hard cheese. Bake at 325 degrees for 25 minutes.

 (Don't want to use the oven in summer? Try using/making an aluminum foil boat and put it on the grill. Keep the vegetable boat open, but the grill lid closed and cook until cheese is melted and dish just starts to simmer).

All the ingredients needed for this dish can be found fresh at the Saratoga Farmers' Market, Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m., located in the Pavilions on High Rock Avenue.