Hey Guys! How’s everybody’s Wednesday going? Mine’s actually pretty great! I’ve got a dessert date to get to with my two favorite boys, so I’m going to breeze through this post and share a recipe with y’all!
While at work, I was contemplating what I would have for dinner and realized I had 2 squash and 2 zucchini that needed to be eaten before they went bad. At first I though I may just sautée them with some chicken sausage like I usually do but then something else popped into my mind – a casserole! A cheesy casserole at that! So that’s what I did – and now I’m going to share the recipe with all of you!
Cheesy Squash and Zucchini Casserole
2 large zucchini, sliced
2 large yellow squash, sliced
1/2 large onion, sliced
2 tbsp EVOO
1/4 cup whole wheat bread crumbs (I used a mix of seasoned and plain, and would suggest all plain)
1/4 cup parmesan cheese
1/4 cup cheddar cheese
1/4 cup plain Greek yogurt
Preheat oven to 350 degrees.
Sautee zucchini, squash, and onion in EVOO until fully cooked. After they are finished, place in a colander and let the excess olive oil drain off. Once they are drained mix the vegetables, parmesan cheese, cheddar cheese, and Greek yogurt in a large bowl then spread them evenly in a greased 9X9 pan. Top with bread crumbs and bake for 20 minutes.
Now you have a delicious and mostly healthy casserole. We served ours along side chicken apple sausage and Matt loved this – we even have left overs!
We are off to take Cruise for some ice cream! And obviously me, because you know I turn down ice cream, never. Enjoy your night, and the casserole should you decided to make it!