Dive into the freshness of summer with this Herbed Zucchini and Squash Casserole, a dish that brings the garden’s bounty to your table. Featuring thinly sliced zucchini and yellow squash baked to perfection, this casserole is elevated with a crispy Parmesan and panko crust, seasoned delicately with garlic and herbs. It’s a light yet flavorful side dish that pairs beautifully with any main course, embodying the essence of summer in every bite. Let’s prepare this simple yet delightful casserole.
Ingredients:
- Summer Squash (zucchini and yellow squash), 2 lbs., cut into ¼-inch slices, for a tender and colorful base
- Olive Oil, 2 ½ tablespoons, for roasting the squash and enhancing its natural flavors
- Salt, 1 ¼ teaspoons, divided, to season the squash
- Pepper, ½ teaspoon, for a hint of spice
- Parmesan Cheese, ⅓ cup, grated, for a savory, cheesy topping
- Panko Breadcrumbs, ⅓ cup (gluten-free if necessary), for added crunch
- Garlic Powder, ¼ teaspoon, for a subtle garlic flavor
- Fresh Parsley, 2 tablespoons, finely chopped, for a burst of freshness
Instructions:
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