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Thursday, August 1, 2013

Summer Squash & Zucchini Casserole

Summer squash {yellow squash, if you prefer that name} and zucchini are abundant in gardens, grocery stores, and farmer's markets this time of year. My mom always cooks these veggies by slicing them very thinly and sauteing them with garlic, paprika, salt, and pepper, adding just a little water if the pan gets too dry. Since I have lived on my own, I have tried to cook squash and zucchini this way. Multiple times. It just never turns out quite right, and I still can't figure out what I'm doing wrong. The last time I sauteed squash and zucchini I got the flavor right, but the veggies still ended up looking dark and overcooked.
When I recently purchased some fresh, tiny {read: virtually seedless!}summer squash and zucchini, I wanted a different way to cook them. These veggies were not going to be overcooked! As I searched for recipes, I found squash casseroles filled with sour cream and topped with buttery Ritz crackers. Delicious? Yes. Did I have those ingredients? No. So, I got creative and came up with a casserole that incorporated some of the elements of those recipes, along with some changes. The result was quite delicious and is one I will definitely be making again.
Unfortunately, I have a bad habit of not really measuring when I'm throwing a recipe together. The measurements listed are approximate (except for the squash/zucchini), and you can pretty much add to taste. Give it a try and let me know what you think!

Summer Squash and Zucchini Casserole
Inspiration from: http://savannahnow.com/accent/2013-06-04/healthy-kitchen-light-squash-casserole-heavy-taste#.UfpFHo3CaGR

3 small zucchini
3 small summer squash
1/4 cup chopped onion
1/4 cup shredded cheddar cheese {Sargento's Four State Cheddar is delicious.}**
1/4 cup seasoned breadcrumbs
grated Parmesan
paprika
salt
pepper
olive oil


Preheat oven to 425. Thinly slice squash and zucchini. Chop onion. Arrange in greased 8x8 or 9x9 baking dish. Combine with hands to evenly distribute veggies. Add paprika, salt, and pepper, to taste. Sprinkle with cheese.
In a small bowl, mix together breadcrumbs and Parmesan. Sprinkle on top of veggies and cheese. Drizzle with olive oil.
Bake for 10 minutes, or until bread crumbs are golden brown and veggies are softened to your liking.




**This is not a paid endorsement. I just love the stuff.   Pin It

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