Summer Squash Casserole Recipe
Summer Squash Casserole -A celebration of zucchini and summer squash with cheese and black pepper seasonings ! Too irresistible isn't it ? If you miss out on this Summer Squash Casserole, you'll be missing on something truly worthwhile ! Don't you think so?
Ingredients
| 1 tablespoon FILIPPO BERIO® 100% Pure Olive Oil, divided | ||
| 1/2 pound each zucchini and yellow squash, cut into 1/4 inch slices | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Parmesan cheese | 3 Tablespoon, grated | |
| 3 ounces sliced fontina or mozzarella cheese | ||
Directions
Preheat oven to 350°F.
Lightly coat 13 x 9 inch baking pan with small amount of olive oil.
Arrange 1/3 of zucchini and squash in pan.
Sprinkle with 1/3 of salt, pepper, Parmesan cheese and remaining olive oil.
Repeat layers twice.
Bake for 25 minutes.
Place cheese slices on top of zucchini; bake for an additional 5 to 8 minutes until cheese melts.
Garnish with chopped fresh parsley, if desired.
Lightly coat 13 x 9 inch baking pan with small amount of olive oil.
Arrange 1/3 of zucchini and squash in pan.
Sprinkle with 1/3 of salt, pepper, Parmesan cheese and remaining olive oil.
Repeat layers twice.
Bake for 25 minutes.
Place cheese slices on top of zucchini; bake for an additional 5 to 8 minutes until cheese melts.
Garnish with chopped fresh parsley, if desired.
Chef
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