- 1 pound yellow squash (cut into ¼-inch slices)
- 1 pound zucchini squash (cut into ¼-inch slices)
- 2 1/2 tbsp olive oil (you can also use avocado oil, safflower or sunflower oil)
- 1/4 tsp garlic powder
- 1/3 cup parmesan cheese, grated
- 1/3 cup panko breadcrumbs (sub regular or gluten-free breadcrumbs for same taste)
- 2 tbsp fresh parsley, finely chopped
- 1 1/4 tsp salt, divided
- 1/2 tsp pepper
Squash Preparation
First, you need to slice it into uniform pieces. You can either use a mandoline (if so be very careful with fingers!), or you can thinly slice them by hand. You want them to be ¼-inch thick. If they end up thicker, it will need to cook longer. If thinner, it will likely be soggy instead of crisp.
Next, sprinkle salt over all of the sliced squash and let sit for 10 minutes. Then wipe away any excess moisture that forms with a paper towel. This little trick allows the sliced zucchini and squash to release a large amount of the water they retain. It will help you to get a crispy, and not soggy, casserole.
Casserole Instructions
Preheat oven to 350 degrees.
Cut yellow squash and zucchini into thin, ¼-inch slices.
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.
Spray a 9-inch square baking dish with non-stick cooking spray.
Overlap the zucchini and squash in a row, alternating colors. You should be able to form 4 rows.
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
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.
Serve immediately with fresh parsley and enjoy!
