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Squash Casserole

Celina Swartz
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Servings 6

Ingredients
  

Produce

  • 2 lbs Squash zucchini and yellow squash, cut into ¼-inch slices
  • 2 tbsp  Fresh parsley finely chopped

Baking & Spices

  • 2 tbsp Olive Oil
  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup Parmesan cheese
  • 1/4 tsp Garlic powder

Instructions
 

  • Cut yellow squash and zucchini into thin, ¼-inch slices.
  • Sprinkle 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. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
  • In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
  • Cover baking dish with aluminum foil and bake in preheated 350 degree oven for 25-30 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!
Keyword Easy recipe, healthy, lemon sugar baked donuts, squash casserole