Zucchini & Squash Casserole Recipe

 

Ingredients

• 2 lbs. summer squash (zucchini and yellow squash), cut into ¼-inch slices
• 2 ½ tablespoons olive oil
• 1 ¼ teaspoons salt, divided
• ½ teaspoon pepper
• ⅓ cup grated Parmesan cheese
• ⅓ cup gluten-free Panko breadcrumbs
• ¼ teaspoon garlic powder
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C).

2. Prepare Squash:

   • Cut the yellow squash and zucchini into thin, ¼-inch slices.
   • Sprinkle ½ teaspoon of salt over the zucchini and squash slices. Let them sit for 10 minutes, then dab with a paper towel to remove excess moisture.

3. Prepare Baking Dish:

   • Spray a 9-inch square baking dish with non-stick cooking spray.

4. Assemble Squash:

   • Arrange the zucchini and yellow squash slices in overlapping rows in the baking dish.

5. Season:

   • Drizzle the olive oil over the zucchini and squash slices.
   • Sprinkle with remaining salt and pepper.

6. Prepare Topping:

   • In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs, and garlic powder. Toss together to mix well.

7. Add Topping:

   • Sprinkle the breadcrumb mixture evenly over the zucchini and squash in the baking dish.

8. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

9. Broil:

   • Remove the foil and switch the oven to High broil.
   • Broil for an additional 5-7 minutes, or until the breadcrumb topping turns a golden brown.

10. Serve:

    • Remove from the oven and sprinkle with freshly chopped parsley.
    • Serve immediately and enjoy!

This dish is a delicious way to enjoy summer squash with a crispy, flavorful topping.