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Summer Squash and Zucchini Bake
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Description
While I love our traditional methods, this recipe allowed me to focus on the natural flavors of the squash in a healthier method. Unlike squash casserole, there is no cream or large amounts of cheese in this recipe…although I do enjoy a cheesy squash casserole! I also threw in some jalapenos for a little spice, and, in full disclosure, I needed to use up some of the dozens of jalapenos coming from our garden.
Ingredients
- 1-½ pound Yellow Squash, Thinly Sliced
- 1-½ pound Zucchini, Thinly Sliced
- ¼ cups Canola Oil
- 1 clove Garlic, Peeled And Minced
- 2 Jalapeños, Stem And Seeds Removed, Minced
- ½ cups Panko Breadcrumbs
- ¼ cups Grated Parmesan Cheese
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
Preparation
1. Preheat oven to 350 F. Toss the squash, zucchini, oil, garlic, and jalapenos in a large bowl.
2. Stack the slices tightly in a small casserole dish (I used a one-quart oval baking dish). Pour any residual oil and jalapeno or garlic over the slices.
3. In a small bowl, combine the breadcrumbs, cheese, salt and pepper.
4. Liberally cover the top of the slices with the breadcrumb mixture.
5. Tightly cover the dish with foil and bake at 350 F for 90 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden.
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