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At the heart of the Zucchini and Squash Casserole Delight are the vibrant and versatile vegetables: zucchini and yellow squash. These summer squashes are not only visually appealing but also pack a nutritional punch. Zucchini is low in calories and high in vitamins A and C, along with potassium and antioxidants that support various bodily functions. Yellow squash complements this with its slightly sweet flavor and is rich in fiber, which promotes digestive health.

Zucchini and Squash Casserole Recipe - Evolving Table

Indulge in the deliciousness of Zucchini and Squash Casserole Delight! This vibrant dish features layers of tender zucchini, yellow squash, and savory cheese topped with a crispy breadcrumb crust. Easy to make and packed with flavor, it’s perfect as a side or main course. With just a handful of ingredients and a total cook time of under an hour, you can create a comforting meal that everyone will love. Don't forget the fresh parsley garnish for that finishing touch!
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Ingredients
  

3 medium zucchinis, thinly sliced

3 medium yellow squashes, thinly sliced

1 large onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

2 cups breadcrumbs (panko or regular)

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon black pepper

1 teaspoon salt

4 tablespoons olive oil

2 large eggs, beaten

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent (about 3-4 minutes).

      Add the sliced zucchini and yellow squash to the skillet. Sauté for an additional 5-6 minutes, stirring occasionally until slightly tender. Remove from heat and let cool.

        In a large bowl, combine the sautéed vegetables, beaten eggs, salt, black pepper, oregano, and thyme. Mix well to ensure the seasoning is evenly distributed.

          In a separate bowl, combine 1 cup of the breadcrumbs with the shredded cheddar and half of the Parmesan cheese.

            Grease a 9x13 inch baking dish with the remaining olive oil. Layer half of the vegetable mixture on the bottom of the dish, followed by half of the cheese-breadcrumb mixture. Repeat with the remaining vegetables and top with the remaining breadcrumb mix. Sprinkle the rest of the Parmesan cheese on top.

              Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

                Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley before enjoying!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6