Boston Market Squash Casserole

4 1/2 cups diced zucchini
1 box Jiffy corn muffin mix
3 cubes chicken bouillon
4 1/2 cups diced yellow squash
1 1/2 sticks butter
1/2 tsp Thyme
1 1/2 cups onion
8 oz cheddar cheese
1 tbsp parsley
1 tsp mince garlic
1/2 tsp ground pepper
1 tsp salt

Cook Jiffy mix according to package directions and set aside to cool.
Preheat oven to 350 degrees.
Cook zucchini and squash in water on the stove until tender.
Drain. Reserve one cup of water for casserole.
Saute the onions in butter.
Add salt, pepper, thyme and parsley.
Add chicken bouillon cubes and garlic to onions
Place the drained squash and cheese mixture into a casserole dish that has been spray with a non stick spray.
Add the onion mixture into the dish.
Crumble the corn bread into the squash.
Pout the reserved cup of water and mix well.
Cover and bake for 50-60 minutes.
Remove cover the last 20 minutes of baking time.