Lately here we have been drowning in squash and zucchini. We have gotten large quantities in our CSA basket for the past three weeks. I was getting REALLY sick of sauteed veggies. I NEEDED something different. This cheesy crunchy goodness has been the perfect thing to have in the kitchen over the last few rainy days.
So if you are looking for a way to get rid of some of that summer squash and zucchini, try this recipe out. I promise you will not be disappointed!
Start with two medium sized zucchinis and yellow squash. Slice and add to a pan with heated olive oil. Add a chopped yellow onion. Saute squash, zucchini, and onion in pan for 5-10 minutes. Don't overcook or your squash will become mushy. Turn off heat and add shredded cheddar and sour cream. Add salt and pepper to taste. Mix together and add to a casserole dish. I sprayed the dish with cooking spray first.
For the topping melt butter in a bowl. Add panko bread crumbs and parmesan cheese. Mix together and spread on top of casserole.
Cook on 375 for 20-30 minutes. (It only took 20 in my oven.) Take it out once the top is golden brown.
Ingredients:
-2 yellow squash, two zucchini
-1 cup sour cream
-2 cups shredded cheddar
-1 yellow onion
Topping Ingredients:
-1 cup panko bread crumbs
-1/2 cup parmesan
-3 tablespoons melted butter
I served my casserole with green beans, dill mashed potatoes, and cucumber salad. These pictures are before it was cooked. I was too hungry to get a photo of the completed casserole!
