Description
Everyone in the house will enjoy this healthy summer squash casserole! It’s easy to make, full of fresh produce, and can be made using any squash you have on hand.
Ingredients
Units Scale
- 4 to 5 yellow summer squash peeled and sliced thin
- 1 large white or red onion sliced thin
- Italian seasoning or fresh basil and oregano
- Shredded Parmesan cheese
- 1/4 cup of butter or plant based butter melted
Instructions
- Preheat the oven to 350°F.
- Spray the bottom of a 13×9 high-sided baking pan.
- Using a mandolin slicer thinly slice a large onion.
- Using a mandolin slice think 4 to 5 yellow squash (or 1 to 2 large yellow squash)
- Layer in the pan a layer of yellow squash, then 1/2 of the onion slices, and then another layer of yellow squash.
- Sprinkle 2 tablespoons of shredded parmesan cheese on top of the squash.
- Next, layer the remaining onion slices, and the rest of the yellow squash.
- Top with the remaining parmesan cheese, then layer 1/2 of a cup of Italian seasoned panko breadcrumbs.
- Melt in the microwave 1/4 cup of butter or plant-based butter and drizzle on top of the breadcrumbs.
- Cover with foil and bake at 350°F for 25 minutes. After 25 minutes remove the foil and bake an additional 15 minutes or until the breadcrumbs are golden brown.
Notes
- Make the recipe your own. You can use yellow summer squash or regular green zucchini.
- Also, this recipe is so delicious with 2 ears of fresh corn on the cob pre-cooked in the microwave for 2 minutes and removed from the cob.
- Feel free to add any shredded cheese you like Parmesan and Mozzarella work the best.
Keywords: Yellow Crookneck Summer Squash Bake Casserole
