This looked like a good recipe to make. I found it at Life's Ambrosia hosted by Des and I would like to thank her for another delicious recipe. You can find the original here.
Zucchini and Yellow Squash Casserole
Calories per serving: 131
1 - 2 medium zucchini, sliced 1/4 inch slices
2 - 3 yellow squash, sliced 1/4 inch slices
1 teaspoon salt
3/4 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon pepper
1 cup shredded mozzarella
1/2 cup parmesan
1/4 cup panko bread crumbs
2 tablespoon plain dry bread crumbs
1 tablespoon extra virgin olive oil
Preheat oven to 350 degrees.
Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.
Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.
Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish. (Mine didn't look as pretty as those on the website, but first time not so bad considering. My zucchini and yellow squash were very large and I only needed the two to fit inside the dish. I found them difficult to fit uniformly. It certainly didn't detract from the taste once cooked.)
Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.
I ran out of non-stick cooking spray and used butter to grease the pie plate.
The addition of the mozzarella cheese was a very tasty addition. The crumb coating which included the Parmesan, equally so.
I am going to use the crumb mixture to top the next the next macaroni and cheese I make.
Gregg was out of town and I made this to welcome him home. He thoroughly enjoyed it and also snacked on it later that night. For him it was the mozzarella cheese that made this dish extra special.
Even though I have added a link in the beginning of this post, here is the actual food blog address:
Thanks for looking and have a great week.