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Our August recipe is a super quick and simple recipe that takes advantage of all the summer squash that’s in season: Zucchini Squash Bake.
This recipe was adapted by Collette Powers, MA, RD, LDN, ACSM EP-C, from Our best summer casserole recipes, April 2017, Taste of Home.
Prep Time: 00:25
Cook Time: 00:10
Total Time: 00:35
Ingredients
Makes 6 servings
- 2 T. extra virgin olive oil
- 2 med. zucchini, cut into 1/4-inch slices (approximately 2 c.)
- 1.5 med. yellow summer squash, cut into 1/4-inch slices (approximately 2 c.)
- 2 shallots, minced
- 1/2 tsp. dried oregano
- 1/4 tsp. coarsely ground pepper
- 4 garlic cloves, minced
- 1 c. panko (Japanese) bread crumbs, divided
- 1/2 c. grated cheddar cheese, divided
Instructions
- Preheat oven to 450° degrees F.
- In a large skillet, heat olive oil over medium heat; add zucchini, yellow squash and shallots. Sprinkle with oregano and pepper.
- Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4-6 minutes.
- Add garlic; cook 1 minute more. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese.
- Spoon mixture into a greased 11×7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese.
- Bake until golden brown, 8-10 minutes.
Nutrition Facts per serving
Sodium: 106 mg
Potassium: 221 mg
Phosphorus: 83 mg
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.