A healthy squash casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection! This easy summer squash and zucchini casserole is a wonderful side dish casserole recipe to serve up for summer picnics or at your Thanksgiving table!
RECIPE: www.evolvingtable.com/healthy...
INGREDIENTS:
2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
2 ½ Tbsp olive oil
1 ¼ tsp salt divided
½ tsp pepper
⅓ cup Parmesan cheese* grated
⅓ cup Panko breadcrumbs gluten-free
2 Tbsp fresh parsley finely chopped
INSTRUCTIONS:
Preheat oven to 350 degrees.
Cut yellow squash and zucchini into thin, ¼-inch slices.
Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
Spray a 9-inch square baking dish with non-stick cooking spray.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
Serve immediately with fresh parsley and enjoy!
Website: evolvingtable.com