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Taste of Home

Yellow Squash and Zucchini Casserole

TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD: 6 servings.
This yellow squash and zucchini casserole is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

Directions

  • 1. Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
  • 2. Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts

1 cup: 203 calories, 14g fat (8g saturated fat), 39mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 6g protein.

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