© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

I often make this colourful summer squash casseole during summer months when they are in peak season or when I am looking for something healthy, flavourful and delicious for the family.
This classic summer meal couldn’t be easier to prepare. Start by slicing the zucchini and tomatoes (about 1/4-inch thick) and place them in a baking dish. Prepare a Parmesan cheese and pork rind topping (use regular breadcrumbs if you ain’t on keto) to scatter over the vegetables. Bake the casserole in oven until the crumb topping is golden and crispy. Enjoy!

 

  • 2 Medium regular zucchini, cut into 0.6cm / 1/4inch slices
  • 2 Medium yellow zucchini, cut into 0.6cm / 1/4inch slices
  • 3-4 Tomatoes, cut into 0.6cm / 1/4inch slices
  • 3 tbsp Olive oil
  • 1 tsp Italian seasoning
  • 2 tsp Salt
  • Freshly milled black pepper
  • 30 g Pork rind, ground (or regular breadcrumbs if you ain’t on keto)
  • 30 g Parmigiano-Reggiano, grated
  • 1/3 tsp Garlic powder
  • 1 tbsp Flat parsley, chopped
  1. Preheat oven to 200C/400F. Coat the bottom of baking dish with 1/2 tablespoon of olive oil.
  2. Overlap the zucchini, squash and tomato slices in a baking dish. Sprinkle the vegetables with Italian seasoning, salt and pepper. Drizzle with the remaining olive oil.
  3. Combine the ground pork rind or breadcrumbs, grated Parmigiano-Reggiano and garlic powder. Scatter evenly over the vegetables.
  4. Bake for 35-40 minutes until the toppings are golden brown and juices are bubbling in bottom of pan.
  5. Remove from oven. Sprinkle with chopped flat parsley before serving.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com



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