HEALTHY ZUCCHINI & SQUASH CASSEROLE RECIPE

Ingredients:

  • 2 lbs summer squash zucchini and yellow squash, take away ¼-inch slices
  • 2 ½ Tbsp vegetable oil
  • 1 ¼ tsp salt divided
  • ½ tsp pepper
  • ⅓cheese cheese* grated
  • ⅓ cup Panko breadcrumbs gluten-free
  • ¼ tsp. garlic powder
  • 2 Tbsp recent parsley finely shredded
HEALTHY ZUCCHINI & SQUASH CASSEROLE RECIPE
HEALTHY ZUCCHINI & SQUASH CASSEROLE RECIPE

Instructions:

  1. Preheat kitchen appliance to 350 degrees.
  2. Cut yellow squash and zucchini into skinny, ¼-inch slices.
  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for ten minutes and so dab to get rid of excess wetness with a towel.
  4. Spray a 9-inch sq. baking dish with non-stick change of state spray.
  5. Alternatively, overlap the zucchini and squash during a row. (See photos.) you ought to be able to type four rows.**
  6. Drizzle vegetable oil over the zucchini and squash and so sprinkle with salt and pepper.
  7. In a tiny bowl mix cheese cheese and breadcrumbs. Toss to mix and so sprinkle over the zucchini and squash.
  8. Cover baking dish with tin foil and bake in preheated kitchen appliance for half-hour.
  9. Remove foil and switch heat to a High broil. Broil for a further 5-7 minutes, or till crumb topping starts to show a golden brown.
  10. Serve like a shot with recent parsley and enjoy!

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