Zucchini Squash Casserole

🧂 Ingredients

• 3 medium zucchini

  (sliced into ¼ inch rounds)
• 3 medium yellow squash

  (sliced into ¼ inch rounds)
• 4 tablespoon butter

  (½ stick+a little extra to grease the pan)
• ¼ cup all-purpose flour
• 1 tablespoon minced garlic
• 2 cups whole milk
• 1 tablespoon Italian Herbs

  (or Italian seasoning)
• 2 cups cheddar cheese

  (grated, or use a cheese blend of your choice)
• ½ cup Panko breadcrumbs
• salt & pepper

  (to taste)

Instructions

• 1 Preheat your oven to 375°F (190°C) and butter or grease a cast iron skillet or
  baking dish.
• 2 Wash the zucchini and yellow squash and slice into rounds about ¼ inch thick.
  Arrange the zucchini and squash in the cast iron pan.
• 3 Next, in a large skillet over medium heat melt the butter. Add the garlic and
  saute for a couple of minutes.
• 4 Add the flour and whisk into the melted butter and garlic.
• 5 Slowly start adding the milk and whisk into the butter/flour mixture. Continue
  adding the milk while whisking until the mixture is smooth with no lumps.
• 6 Add the Italian herbs, cheese, salt, and pepper. Whisk until all the cheese has
  melted. Remove from heat.
• 7 Pour the melted cheese mixture over the arranged zucchini and squash. Top with
  the Panko.
• 8 Bake at 375°F (190°C) for 50 minutes or until the top has browned sufficiently.
• 9 Remove from oven and allow to cool slightly, serve and enjoy!

Nutrition Info