This simple casserole is a great way to take advantage of prolific zucchini and summer squash.
Large Photo: Zucchini and Summer Squash Casserole
Large Photo: Zucchini and Summer Squash Casserole
Cook Time: 50 minutes
Total Time: 50 minutes
Yield: Serves 6
Ingredients:
- 3 small zucchini, about 1 1/2 pounds
- 3 small summer squash, about 1 1/2 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chicken broth or water
- 1 clove garlic, finely minced
- 4 tablespoons butter, cut in small pieces
- 4 tablespoons fine dry bread crumbs
- 4 tablespoons Parmesan cheese
Preparation:
Heat oven to 350°.
Wash the squash, trim ends, and cut into 1/2-inch pieces. Put squash pieces in a greased 2- to 2 1/2-quart baking dish. Sprinkle with salt and pepper. Combine the chicken broth with the garlic and pour over the squash. Dot with butter then sprinkle with the bread crumbs and Parmesan cheese.
Cover and bake for 35 minutes. Uncover and bake for about 15 to 20 minutes longer, until browned and tender.
Serves 6.
