HEALTHY SUMMER SQUASH CASSEROLE

 HEALTHY SUMMER SQUASH CASSEROLE

The perfect combination of yellow summer squash, zucchini, quinoa, Greek yogurt and kale! This is a healthy squash casserole that is actually healthy, low in fat, and delicious.

 

Ingredients:

• ½ tsp. pepper
• 2 ½ Tbsp. olive oil
• 1 ¼ tsp. salt divided
• ¼ tsp. garlic powder
• ⅓ cup. Parmesan cheese
• 2 Tbsp fresh parsley finely chopped
• ⅓ cup. Panko breadcrumbs gluten-free
• 2 lbs. summer squash zucchini and yellow squash, cut into ¼-inch slices

 

Instructions:

1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼-inch slices.
3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray.
5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
10. Serve immediately with fresh parsley. Enjoy your cooking!