Nothing says summer like fresh vegetables and when they're baked with panko bread crumbs and topped with parmesan you can be sure the entire family will enjoy them!
- Zucchini and Yellow Summer Squash – Feel free to use all yellow squash or all zucchini if that happens to be what you have. However, I think the alternating colors are what make this squash casserole so unique and pretty!
- Olive oil – You can also use any other type of healthy oil you happen to have on hand that does not have a ton of flavor. Avocado oil, safflower, and sunflower oil will all work equally as well.
- Garlic Powder – The secret ingredient that gives this squash casserole a unique flavor!
- Salt & Pepper – You can adjust these to your personal taste preferences.
- Parmesan cheese – Regular, dairy-filled, Parmesan cheese is my preference, but feel free to use a vegan and dairy-free Parmesan cheese, too.
- Panko Breadcrumbs – You can use regular breadcrumbs or gluten-free breadcrumbs. The taste will be minimally affected.
Instructions
- Preheat oven to 350 degrees.
- Prepare yellow squash and zucchini by cutting into 1/4-inch slices.
- You can either do this by carefully using a mandoline or with a sharp knife.
- Sprinkle 1/2 teaspoon salt over all of the squash slices and let sit for 10 minutes. Wipe away any excess moisture that forms with a paper towel.
- Layer the zucchini squash and yellow squash in a 9-inch square baking dish and sprinkle with remaining salt and pepper.
- Whisk together breadcrumbs, Parmesan cheese, and garlic powder. Sprinkle over zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Broil for 3-5 minutes or until the topping becomes crispy.