Summer squash and Zucchini are pretty much meant for each other. They put them next to each other at the grocery store, why separate them in your kitchen? I took one of each, I grabbed really big ones. For whatever reason the summer squash at my supermarket was huge! It's usually pretty piddly and small, if that is the case use 2 or 3. Peel both vegetables with a vegetable peeler. Then slice them into 1/4 pieces, so they are nice round discs.
Create one layer of the discs, sprinkle this with Parmesan cheese & Italian seasoned bread crumbs. Since there is basically salt and pepper like seasoning in both of these things, I didn't bother adding any. Create another layer and do the same thing, until you have run out of both zucchini & squash. I drizzled this with some olive oil. I took a can of diced stewed tomatoes and topped the whole thing off with that. Then I sprinkled on some more Parmesan and a little feta I had sitting around.
Cook this for 30 minutes at 350 degrees. The way to tell if these veggies are done, is if they are a little soft and translucent. This is a great way to enjoy them without frying them and adding a whole lot of grease, or boiling them to oblivion.
Rob and I had this tonight with some chicken sausage for a post gym low carb dinner. He really enjoyed it, and I hope you do too!
What you'll need
- A casserole dish of some kind, a smaller one should be best if you're only using 1 of each vegetable, however it would be very easy to make a large one.
- one zucchini
- one LARGE summer squash (or 2-3 small)
- Parmesan cheese
- Feta Cheese
- Italian Breadcrumbs