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Healthy Summer Squash Casserole

Summer Squash Casserole

 2 lbs yellow squash, cut into ¼ inch slices
 2 lbs zucchini, cut into ¼ inch slices
 2 ½ tbsp olive oil
 1 ¼ tsp salt, divided
 ⅓ cup Parmesan cheese, grated
 ⅓ cup Panko breadcrumbs
 ¼ tsp garlic powder
 2 tbsp fresh parsley, finely chopped
1

1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼ inch slices.
3. Sprinkle ½ teaspoon salt over zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray
5. Alternatively, overlap the zucchini and squash in a row. You should form 4 rows.
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then
sprinkle over the zucchini and squash.
8. Cover the baking dish with aluminum foil and bake in oven for 30 minutes.
9. Remove foil and turn heat to a High Broil. Broil for an additional 5-7 minutes, or until
breadcrumbs topping starts to turn golden brown.
10. Serve immediately with fresh parsley and enjoy!

Nutrition Facts

0 servings

Serving size