Summer Squash Casserole
For the first time in a while, the weather in Arlington, VA is absolutely lovely this evening. We decided it would be the perfect night for smoking chicken breasts on the Big Green Egg, and I thought this would be a great pairing. I had a squash and a zucchini that I needed to use, so this was the perfect find. They were rather large, so my recipe made 3 rows in the dish instead of the.4 mentioned in the original blog post on Evolving Table. I just made a few minor changes, but for the most part, followed this recipe. The topping was delicious! Enjoy!
NOTE: Using a mandolin to slice the vegetables is best so that the rounds are the same size.
1 large zucchini, sliced into 1/4” rounds
1 large squash, sliced into 1/4” rounds
Non-stick cooking spray
1/2 cup Parmesan cheese, grated
1/3 cup panko (Japanese breadcrumbs)
1 1/2 tb olive oil
1 tsp salt
1/2 tsp pepper
2 tb fresh parsley, chopped
1/4 cup Italian blend cheese, finely shredded
Preheat the oven to 350 degrees. Spray a 9” square baking dish with nonstick cooking spray. Layer the squash and zucchini, alternating each, into 3-4 rows (depending on the size of the vegetables). You’ll want to lay them at an angle (see picture below). Drizzle the olive oil evenly over the vegetables and top with salt and pepper. In a bowl, combine the Parmesan cheese and the panko breadcrumbs). Evenly distribute the mixture over the vegetables. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, add the shredded cheese, and broil on high for approximately 2-3 minutes or until the cheese is melted and slightly browned. Top with parsley and serve.