Details

• Servings: 10
• Serving Size: 1/2 cup

Ingredients

• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1/2 cup chopped yellow onion
• 2 large garlic cloves, finely minced
• 1/4 cup water
• 1 cup gluten-free plain panko bread crumbs
• 1/2 cup shredded reduced fat cheddar cheese
• 1 Tbsp Italian seasoning
• 1 tsp freshly cracked black pepper
• 2 large eggs, beaten
• 3/4 cup unsweetened almond milk
• 1 Tbsp unsalted butter, melted
• 1 1/2 Tbsp olive oil, divided

Preparation

1. Preheat oven to 400°F. Grease a 9x13-inch casserole dish with nonstick cooking spray. Set aside.
2. Place yellow squash, zucchini, onion and garlic in a large skillet over medium heat; add the water. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer the squash mixture to a large bowl.
3. In a medium bowl, mix together the bread crumbs, cheese, Italian seasoning and black pepper. Stir half of the bread crumb mixture into the squash mixture.
4. Whisk together the eggs and milk in a small bowl; add to the squash mixture; stir to combine. In a small bowl, whisk together the melted butter and 1 tablespoon olive oil. Add to the squash mixture; stir to combine. Transfer the mixture to the prepared casserole dish. Stir the remaining ½ tablespoon olive oil into the remaining bread crumb mixture and sprinkle over the top of the casserole.
5. Bake in preheated oven until golden brown, about 25 to 30 minutes. Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
6. Store any leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.