Baked Zucchini and Squash
A delicious zucchini and yellow squash side dish casserole
Servings: 10
Calories: 165kcal
Cost: $3
Equipment
- Cutting knife
- Skillet
- cutting board
- casserole dish
Ingredients
- 2 zucchini
- 2 squash
- 2 tablespoons butter
- 2 shallots minced
- 1 tablespoon garlic minced
- ½ cup heavy whipping cream
- 1 cup panko crumbs divided in half
- ½ cup parmesan cheese divided in half
- Salt & pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Wash zucchini and squash and cut into ¼" slices and then into fourths to make small chunks,
- In a large skillet, cook squash, zucchini, shallots, and salt & pepper in the butter until tender - about 2 minutes.
- Add in garlic and cook 1 minute
- Stir in the cream and cook until thickened.
- Remove from heat and stir in ½ the panko crumbs and parmesan cheese
- Spoon into 13x9 baking dish prepared with nonstick spray
- Sprinkle remaining panko and parmesan over the top.
- Bake until topping is golden brown and bubbly - about 10 minutes.
- Serve & enjoy!
Notes
The nutritional information provided is approximate and is calculated using online tools. Information may vary depending on ingredients used.
Nutrition
Serving: 1cup | Calories: 165kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 142mg | Potassium: 680mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16243IU | Vitamin C: 39mg | Calcium: 163mg | Iron: 2mg