Lately there has been a steady stream of zucchini and squash in our crisper drawer – it’s just so cheap! Normally we grill it, but I wanted to cook it indoors one night and I came up with this easy cheesy quick casserole-style dish. This particular one was just squash, but I’ve also used a combination of squash and zucchini too with excellent results.
- 2 summer squash
- 1 tbsp olive oil
- 1 tbsp butter, cut into small cubes
- 1/4 cup shredded Italian cheese
- 1 tbsp grated Parmesan cheese
- 2 tbsp gluten-free breadcrumbs
- Garlic Gold (optional, or use garlic powder)
- Salt & pepper
Chop up the squash into small pieces and toss with the olive oil.
Put in a baking dish (I used two Orka individual silicone steamer dishes) and season with salt, pepper and Garlic Gold, then top with the cheese, pieces of butter and the gluten-free breadcrumbs.
Tip – find a GF bread you don’t like? Make breadcrumbs! I store mine in the freezer to keep fresh, and use them straight from the freezer with great results.
Bake at 400 degrees for 30 minutes, until golden brown.
Let it rest for a few minutes and serve.
It’s really quick to put together and tastes fantastic – how can you go wrong with toasty golden cheese and crispy breadcrumbs on veggies?
If you want to get fancy with it, try whipping out a mandoline and layering in the thinly sliced squash and zucchini with cheese and butter.
So worth it, I promise!