Ingredients
Scale
- 4 medium zucchinis, sliced
- 2 cups yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the sliced zucchinis and yellow squash, and sauté for about 5 minutes until tender.
- Add minced garlic, thyme, salt, and pepper to the skillet, and cook for an additional minute.
- In a greased casserole dish, layer half of the zucchini and squash mixture.
- Sprinkle half of the cheddar and Parmesan cheese over the first layer of vegetables.
- Pour half of the heavy cream over the cheese layer.
- Repeat the layering process with the remaining vegetables, cheese, and cream.
- Top the casserole with breadcrumbs and a sprinkle of extra cheese if desired.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden brown on top.
- Allow to cool for a few minutes before serving.
Notes
- For a healthier version, you can substitute the heavy cream with low-fat milk or a dairy-free alternative.
- Add cooked chicken or ground turkey for added protein.
- This casserole is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg