Summer is a great time for squash. Zucchini and yellow squash are abundant in gardens and in the supermarket. I grew up eating squash and think it's a great vegetable. I'm always looking for new side dishes, and with squash so prevalent I started perusing recipes to find something new to do with squash. I came across a recipe for a cheesy squash casserole and had to try it. I hope you like it as much as I did!
Cheesy Zucchini Casserole
2 zucchini, sliced in to discs (you can also do this with yellow squash, or one yellow squash, & one zucchini)
8 oz shredded cheddar
1/2 cup Parmesan
1/3 and 1/4 cup panko bread crumbs
1 onion, thinly sliced
4 garlic cloves, minced
2 tbs olive oil
Preheat oven to 375.
Saute onions and garlic in oil for 6-8 minutes until tender and translucent.
Add zucchini and saute for 10-12 minutes, stirring occasionally. Season with salt and pepper. Let mixture cool.
Add 1/4 parmesan, 1/3 cup bread crumb, and cheddar cheese to zucchini mixture. Combine well and place in baking dish.
Sprinkle top with 1/4 cup bread crumbs and remaining Parmesan. Drizzle with olive oil. Bake for 10 minutes. Turn oven to broiler and broil for 3-4 minutes, keeping a close eye on the casserole so bread crumbs don't burn.