Ingredient swap: This dish is very versatile; you can add sliced potatoes, mushrooms or tomatoes, and try swapping parmesan with grated gruyere or fontina cheese. Also, if you're gluten-free, you can skip the bread crumbs.
Time-saving tip: Everything can be fully assembled, covered and kept in the fridge for hours before cooking.
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup bread crumbs or panko
- 1/4 cup grated parmesan
1. Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with non-stick cooking spray and set aside.
2. Using a knife or a mandolin slicer, thinly slice zucchini and squash to roughly 1/8-inch thick.
3. In a large skillet, heat olive oil over medium heat. Add garlic and shallots and sauté until aromatic, a few minutes.
4. Add zucchini and squash and sauté for about 5 more minutes, tossing frequently with tongs, just to cook everything slightly. Season to taste with salt and pepper.
5. In a small bowl, stir together parmesan and bread crumbs.
6. Place half of the vegetables into the baking dish and top with half of the Parmesan and bread crumb topping. Then top with remaining vegetables and remaining cheese/bread crumb topping.
7. Cover with tin foil and bake for 20 minutes. Then remove tin foil and bake for 10 more minutes, or until everything is bubbly and golden.