Cheesey Zucchini and Squash Casserole

What You Need:
1 medium zucchini, cut into halfmoons
1 medium yellow squash, cut into halfmoons
1 tsp extra virgin olive oil
¼ of a large sweet onion, diced
1 large garlic clove
1 tsp salt
freshly cracked black pepper, to taste
½ cup Panko bread crumbs
2 oz. smoked gouda cheese, shredded
2 tbsp light butter (I use Land-O-Lakes)
¼ tsp freshly ground nutmeg
Get Cooking!
Preheat oven to 375°F.
Place sliced zucchini and squash in a small casserole dish.
Heat a sauté pan over medium-high heat, add olive oil then onion, garlic, salt, and pepper and sauté until translucent and slightly browning around edges, about 3-4 minutes.
Add the onion mixture to the casserole dish and stir until evenly distributed around the zucchini and squash.
In a food processor (or even using clean hands) pulse/squeeze together the bread crumbs, cheese, butter, and nutmeg until it just sticks together and is thick and crumbly.
Crumble the bread crumb mixture over the top of the casserole.
Bake for 25-30 minutes or until the topping is golden brown.

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