Summer squash casserole :: WRAL.com

This is a family recipe I’ve been making for years when the garden is overflowing with summer squash, zucchini or both.

Summer Squash Casserole

4 total zucchini or yellow squash – I’ll use whatever I have on hand, a mix of the two or just one
4 cloves garlic, minced
1 small onion, diced
1/4 cup bread crumbs
1/4 cup parmesan, grated
Olive oil, about 1 tablespoon
Salt and pepper, to taste
Italian seasoning, to taste (optional)

Preheat the oven to 400 degrees and spray an 8×8 baking dish with non-stick spray.

Slice the zucchini and/or squash so they are pretty thin.

In a skillet, heat a bit of olive oil, about a tablespoon or so, and toss in the garlic and onion. Let it cook for a couple of minutes. Then throw in the zucchini and squash. Saute until it’s just cooked through – no more than five minutes or so. Sprinkle salt and pepper to taste.

In a small bowl, mix together the bread crumbs and parmesan. If you wanted to get fancy, you could add some Italian seasoning to taste.

Pour about half of your veggie mixture into the baking dish. Sprinkle half of the bread crumbs and cheese mixture over the veggies. Then spread the rest of the veggies and top with the remaining bread crumb and cheese mixture.

Squash Casserole with Parmesan

Cover it with foil and bake in the pre-heated oven for 20 minutes. Then take the foil off and let it bake for another 10 minutes. Then it’s ready to eat.

Go Ask Mom features recipes every Friday.

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