2 T canola Oil
5 lbs yellow summer squash, finely chopped
1 lb onion
2 T salt
2 T chopped garlic
1 tsp cayenne pepper
1/2 tsp nutmeg
1 tsp celery seed
3/4 cup mayonnaise
2 eggs
1 cup shredded cheddar cheese
2 cups bread crums

Cook above ingredients in a covered pan - stirring occasionally, until the vegetables turn soft and translucent.
Drain excess water, cool to room temp and transfer cooked squash mixture into a mixing bowl.
In a separate bowl, combine the mayonnaise and eggs. Whip together to make a silky sauce. Add this mix and the shredded cheese to the cooked squash, mix well.
Transfer to a buttered casserole dish, cover with bread crumbs and bake in a preheated 350 degree oven for 40 minutes.