HEALTHY SUMMER SQUASH CASSEROLE
Zucchini and Squash Casserole
Summer squash (zucchini & yellow squash)
Salt & pepper
Cut yellow squash and zucchini into thin, ¼-inch slices. Sprinkle salt over zucchini and squash slices, sit for 10 minutes then dab to remove excess moisture.
PREP THE VEG
Spray baking dish with non-stick spray. Overlap the zucchini and squash in a row. Drizzle over olive oil and sprinkle with salt & pepper.
In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
ADD THE CRUMB
Cover with foil and bake in preheated oven at 350 degrees for 30 minutes. Remove foil and broil for additional 5-7 minutes until brown.
BAKE & BROIL
Serve with fresh parsley & enjoy
Use a mandoline for precise slices that cook at a similar rate. Sprinkling salt will avoid a soggy casserole. Don't forget to broil at the end. This gives the Summer casserole a crunchy topping.
PRO TIPS & TRICKS