Ingredients
- 3 cups yellow squash diced
- 3 cups zucchini diced
- 1 tsp salt plus more to taste
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 cup plain Greek yogurt
- 1 teaspoon Italian seasoning
- 1 cup shredded cheddar cheese
- Black pepper to taste
- 3/4 cup whole-wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 350°F.
- Place the squash and zucchini in a colander. Sprinkle with a teaspoon of salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- In a skillet over medium heat, add olive oil. Sauté the chopped onion for 5 minutes until translucent. Add minced garlic and cook for another minute.
- In a large bowl, mix the zucchini, yellow squash, sautéed onions and garlic, Greek yogurt, Italian seasoning, and half of the cheddar cheese. Season lightly with salt and black pepper.
- Lightly grease a casserole dish with cooking spray. Spread the vegetable mixture evenly in the dish.
- In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle the remaining cheddar cheese over the casserole, then top with the breadcrumb mixture.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow the casserole to cool for 10 minutes before serving. Garnish with fresh parsley.