Ingredients
Scale
- 3 lbs yellow squash and zucchini, sliced into half-moons
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup Greek yogurt or light sour cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs or crushed low-sodium crackers
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Heat the olive oil in a large skillet over medium heat. Add the sliced squash, zucchini, and onions. Sauté for 5 to 7 minutes until the vegetables are tender-crisp. Add the minced garlic during the last minute of cooking. Drain any excess liquid from the pan to prevent a soggy casserole.
- In a large mixing bowl, whisk together the eggs, Greek yogurt (or sour cream), thyme, salt, and pepper. Fold in 1 cup of the cheddar cheese and half of the Parmesan. Add the sautéed vegetable mixture to the bowl and toss gently until every slice of squash is coated in the creamy sauce.
- Transfer the vegetable mixture into your prepared baking dish, spreading it out into an even layer. In a small bowl, combine the remaining cheddar cheese, the rest of the Parmesan, and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the squash to create a crunchy crust.
- Place the dish in the center rack of the oven and bake for 25 to 30 minutes. The casserole is done when the edges are bubbling and the topping has turned a beautiful golden brown. Remove from the oven and let it sit for 5 minutes to set before garnishing with fresh parsley and serving.
- Cook Time: 45 minutes