Sick of summer squash

M is sick of summer squash. Not that he ever likes it, really just tolerates it. We wisely only planted 1 summer squash plant this year in our garden - patapan squash - because even between that 1 plant and the CSA we have had more than enough. It grows really well in Wisconsin (any many other places). Cucumbers grow similarly well, but we like cucumbers much more, so it's not really a problem. I digress.

I really appreciated this dish. It was easy to prepare - I find that many of my favorite vegetable recipes require a lot of peeling, slicing, etc that eats up a lot of time, this one doesn't. It is (almost) a 1 pot meal. M liked it ("well, if you have to eat squash, this tastes OK" "I can't really tell what's squash"). It's also a casserole, but not all stuck together and fatty like a casserole. So, here it is:

Here is the original link:
https://easyfamilyrecipes.com/chicken-zucchini-casserole/

Here is my version:
Preheat oven to 375
Use a medium to large sized casserole dish
Rinse and pat dry 1 package of chicken breast or tenders (about 1.25-1.5 lbs)
 Line bottom of dish with chicken - try to spread out evenly and as flat as possible
Season chicken with garlic powder, salt, and pepper
Coarsely chop 1 medium yellow onion and 1.5 or so summer squash (I used patapan)
Spread the vegetables out over top of the chicken
Top with a few handfuls of cherry tomatoes, chopped in half
Top with dollops of pesto (about 1/4 cup total), torn basil, additional black pepper and garlic powder
Top THAT with about 1/4 lb crumbled feta and about 1/4 cup grated parmesan cheese

Bake 40 minutes or so - until thermometer stuck into chicken measures 165 degrees (nb: may have to move it around a little - if it's not in the chicken, but between, it may measure way lower)

Serve over brown rice

Variations: you could truly do a lot with this recipe!
Omit tomatoes
Use different cheese (blue?)
More pesto
No pesto, just fresh herbs
Mix different kinds of summer squash

Serves 3-4