I’m finding a new appreciation for casseroles and how versatile they can be. Growing up, I thought casserole was either chicken and broccoli, tuna-noodle, or something hamburger-ish. After a year of cooking at home nonstop, I realized that a casserole can be so much more and doesn’t always have to be the main dish. This recipe is a casserole served as a side dish. Instead of adding a sauce to the vegetables as a binder, the juices released from the baked vegetables combined with the olive oil make a flavorful and light sauce. The crunchy panko topping adds needed texture to the baked vegetables. I prefer this recipe without cheese, but if you want to add a cheesy topping you can add ½ cup of grated Parmesan cheese to the panko mixture. Serve this with grilled meat or pasta with a butter sauce. Leftovers are great reheated for a quick lunch the next day. 

Zucchini and Squash Casserole 
Serves 8

Ingredients
2 medium zucchini, sliced thinly
2 medium yellow squash, sliced thinly
1 orange bell pepper, seeds and ribs removed, diced
1 medium white onion, sliced thinly
6 cloves garlic, minced
Salt and black pepper, to taste
1 teaspoon dried thyme
Pinch crushed red pepper flakes
3 tablespoons olive oil
3 cups panko
1 tablespoon dried parsley
1 teaspoon dried oregano
6 tablespoon unsalted butter, cubed 

Directions 

1. Preheat the oven to 350°F and set aside a 13×9-inch baking dish. 
2. In a large bowl combine zucchini, squash, bell pepper, onion, and garlic. Generously season with salt and black pepper; toss to evenly combine. 
3. Add thyme, red pepper flakes, and olive oil and toss to evenly coat. Pour vegetables into a baking dish and spread to make an even layer. 
4. In a medium bowl, whisk together panko, parsley, oregano, and season with salt and pepper to taste. Pour panko mixture evenly over vegetables, making sure mixture gets in between vegetables. 
5. Dot the top with butter and cover the baking dish with foil. Bake for 40 minutes. Increase oven temperature to 425°F, remove foil, and bake for another 20 minutes or until top is golden brown and bubbly around the edges. Serve warm. 

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