A Recipe for the Summer garden files

The St. Petersburg Times published this recipe in 2010 out of Trisha's cookbook "Home Cooking with Trisha Yearwood".  I have the book, and LOVE this recipe.  I suppose I won't get in trouble if others have already outed the recipe, right?  

TRISHA YEARWOOD'S SQUASH CASSEROLE

2 pounds yellow summer squash, trimmed and sliced ¼ -inch thick
 ½ small sweet Vidalia onion, peeled and diced
 1 teaspoon salt (divided use)
1 large egg ½ cup mayonnaise
 ½ cup grated cheddar cheese (about 2 ounces)
¼ teaspoon black pepper
 ½ cup crushed butter crackers, such as Ritz (about 12 crackers)

Preheat oven to 350 F. Butter a 2-quart casserole dish.

Place the sliced squash and the onion in a medium saucepan with about a cup of water and 1/2 teaspoon of the salt. Cover and cook over medium heat until the squash is tender, about 15 minutes. Drain thoroughly and cool.

Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 teaspoon salt and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs and bake for 30 minutes.

Makes 12 servings.