Zucchini and polenta casserole

Any summer squash will do. I used green and yellow zucchini, and doubled the recipe.

1/2 tablespoon each olive oil and butter
1 small onion, minced
2 small green peppers, chopped
2 large garlic cloves, minced
2 medium-to-large zucchini, chopped
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup parmesan
1 teaspoon each fresh thyme, salt and pepper
1 cup milk
2 eggs

Saute the onion and peppers in the olive oil and butter until partially softened; add the garlic and cook for another two minutes. Add the zucchini and cook 4-5 minutes.

Mix the cornmeal, flour, parmesan, thyme, salt and pepper in a bowl. In a separate bowl, whisk together the milk and eggs; whisk into the cornmeal mix. Add the cooked veggies to the batter and stir together.

Pour into a buttered casserole dish and bake at 350 until firm, 30 minutes or so. Serve hot or at room temperature.