Boston Market Squash Casserole

Prepare the corn muffin mix as directed on the package. Once baked, set aside to cool while you prepare the rest of the recipe.

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Place the zucchini and yellow squash in a large saucepan with enough water to just cover. Heat on medium-low heat until they are tender. Remove from heat, drain reserving one cup of the cooking water. Set aside.

In another saucepan, melt the butter over medium-low heat. Add the onions and saute until translucent. Add the salt, pepper, dried thyme, and fresh parsley. Stir well to combine.

Add the chicken bouillon cubes and garlic to the onion mixture. Stir well. Add the drained zucchini and squash and cheese. Stir well.

Crumble the cornbread into the squash mixture along with the reserved cup of cooking liquid. Mix to just combine. Place the mixture into the prepared baking dish.

Cover and bake at 350 degrees F for 50-60 minutes. Remove cover the last 20 minutes of baking time. Serve hot.