The perfect garden-to-table recipe for all those sprouting zucchinis and squash. Squash is still in peak season throughout the summer but this casserole is also a great early fall dish to accompany just about any entrée. A classic, southern comfort food enjoyable for all ages!
Featuring: The POV-003 Convection Oven
1 small onion sliced
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon Italian seasoning
2 pounds squash yellow squash and zucchini
salt & pepper to taste
¼ cup grated parmesan cheese
¼ cup cheddar cheese
⅓ cup seasoned bread crumbs
2 tablespoons butter
Preheat oven to 350°F
Slice squash/zucchini into ¼" slices.
Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
Place squash and onions in a greased 2 qt casserole dish.
Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.
Bake 35-40 minutes or until squash is tender.
Pro Tip: If crumbs start to brown too much, loosely tent with foil.