Summer Squash and Ricotta Casserole

Preheat oven to 350. In large bowl, whisk together mayo, ricotta, Parmesan, eggs, garlic, sugar s&p until smooth. Overlap squash slices on bottom of casserole dish and top with 1/4 of mix. Repeat until all are used. Top with panko and dot with butter. Bake 30-35 min. Let rest 10 min. Top with basil.

Mayonnaise 1 c
Ricotta 1 c
Parmesan 1 c shredded
Eggs 2
Garlic 2 peeled and minced
Sugar 1 tsp
Yellow squash 2 lb sliced
Zucchini 2 lb sliced
Panko
Butter 1/2 c
Basil 2 T fresh, chopped