ZUCCHINI, SQUASH, ONION & CHEESE CASSEROLE

Pick up fresh summer squash, zucchini and onion at your local farmer’s market and make this delicious cheesy casserole with it!

Servings: 6
Preparation time: 15 mins
Cooking time: 65 mins

YOU’LL NEED:

2 To 3 tbsp. olive oil (plus tiny bit more for drizzling at the end)
1 Med. onion, sliced thin
3 Cloves garlic, finely diced
1 Med. zucchini, ends cut off and thinly sliced into circles
1 Med. summer squash, ends cut off and thinly sliced into circles
Pinch freshly grated nutmeg
2 C. white cheddar cheese, shredded
1/2 C. Rosemary Asiago Cheese (or other cheese of choice)
1/3 To 1/4 c. panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

HOW TO MAKE:

1-Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6 to 8 minutes.
2-Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
3-Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
4-Remove from heat and place contents of the pan into a large bowl to let cool slightly.
5-Preheat oven to 375°F.
6-Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
7-Add contents of bowl to a glass casserole dish (8×8) At this point taste test for salt and pepper – add some only if needed.
8-Sprinkle the top with the remaining panko and Parmesan cheese.
9-Drizzle with just a touch of olive oil.
10-Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
11-Turn on broiler and broil (keeping a close eye) an additional 3 to 4 minutes until slightly browned on top.
12-Remove from the oven and let sit about 10 minutes before serving.
13-Garnish with fresh chopped Italian parsley and enjoy

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