Shannon K Nadeau
Squash and Zucchini Casserole is fast, healthy, and delicious making it the perfect side dish all summer long.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
- 2 lbs zucchini and yellow squash cut into ¼-inch slices
- 3 Tbsp avocado oil or oil of choice
- 1 tbsp garlic salt
- 1 tbsp pepper
- 3/4 cup freshly grated parmesan cheese
- ⅓ cup Panko breadcrumbs
- 1 tbsp melted butter
- 2 Tbsp dried or fresh parsley to garnish
Preheat oven to 350 degrees. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. I lined mine up alternating 2 squash/3 zucchini. Drizzle with avocado oil and season with garlic salt and pepper.
In a small bowl mix melted butter, fresh grated Parmesan cheese, and panko crumbs. Spread evenly over the top of seasoned vegetables and cover with foil. Place in oven for 30 minutes, then remove foil and turn oven to High broil, and broil casserole for 3-4 minutes until cheese has turned golden brown.
Calories: 169kcal | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1417mg | Potassium: 432mg | Fiber: 1g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 28.7mg | Calcium: 184mg | Iron: 1mg