Description
A comforting dish featuring layers of zucchini and yellow squash smothered in a creamy garlic sauce, topped with crispy breadcrumbs and melted mozzarella cheese.
Ingredients
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup sour cream or plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Salt and pepper to taste
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute.
- In a mixing bowl, combine the sautéed onion and garlic with sour cream (or Greek yogurt), Parmesan cheese, 1/2 cup mozzarella cheese, thyme, basil, salt, and pepper. Stir until well-mixed.
- Layer half of the zucchini and squash slices in the prepared baking dish. Spread half of the cream mixture evenly over the vegetables. Repeat the layers with the remaining zucchini and squash, then spread the remaining cream mixture on top.
- Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
- In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake uncovered for 30-35 minutes, or until the vegetables are tender, and the top is golden and bubbly.
- Let the dish sit for about 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
If you’re looking for a heartier meal, add cooked chicken or sausage to the layers.
For a gluten-free version, use gluten-free breadcrumbs instead of panko.
Feel free to experiment with other herbs like fresh oregano or rosemary instead of thyme and basil.
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
