A crispy and healthy zucchini and squash casserole with parmesan topping, perfect for summer meals.

Scale

2 pounds summer squash zucchini and yellow squash, sliced

2 ½ tablespoons olive oil

1 ¼ teaspoons salt

½ teaspoon pepper

⅓ cup grated Parmesan cheese

⅓ cup Panko breadcrumbs

¼ teaspoon garlic powder

2 tablespoons fresh parsley

1. Preheat oven to 350°F

2. Slice zucchini and squash and salt them

3. Let sit and remove moisture

4. Arrange in baking dish and season

5. Mix parmesan, breadcrumbs, garlic powder

6. Sprinkle topping over vegetables

7. Cover and bake 30 minutes

8. Broil 5-7 minutes until golden

9. Garnish with parsley and serve

Remove excess moisture for best texture

Use gluten-free breadcrumbs if needed

Serve immediately for crispiness