1. Preheat the oven to 375°F and lightly grease a 9×13 casserole dish.

2. In a skillet over medium heat, heat olive oil or butter and sauté diced onion and minced garlic until fragrant.

3. Add sliced squash to the skillet and cook until just tender, about 5 minutes, then stir in corn kernels and season with salt, pepper, and optional herbs.

4. In a mixing bowl, whisk together beaten eggs, milk or cream, and half of the shredded cheese, then fold in the vegetable mixture.

5. Pour the mixture into the prepared casserole dish and sprinkle the top with remaining cheese and bread crumbs.

6. Bake for 30–35 minutes until the top is golden brown and the casserole is set in the center.

7. Let the casserole rest for 5 minutes before serving to allow it to set.