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!
⅓cup. Parmesan cheese* grated
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.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
*Can use a vegan Parmesan cheese substitute.
**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!