Description
A delicious and cheesy bake featuring fresh zucchini and yellow squash, perfect as a side dish or a main course.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 4 medium yellow squashes, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced zucchinis and yellow squashes. Add the minced garlic, oregano, thyme, salt, and pepper, and toss to coat the vegetables evenly.
- In a separate bowl, mix together the heavy cream, cheddar cheese, mozzarella cheese, and half of the Parmesan cheese until well combined.
- Layer half of the zucchini and squash mixture in a greased 9×13 inch baking dish. Pour half of the cheese mixture over the vegetables. Repeat with the remaining zucchini and squash, followed by the rest of the cheese mixture.
- In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
Notes
- For extra flavor, consider adding crushed red pepper flakes to the breadcrumb mixture.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg