Zucchini and Squash Bake
The ultimate in comfort food, this dish is incredibly easy and quick to prepare. You can add other vegetables to the mix and chilli flakes if you want to mix it up a bit.
Serve with greens, mash, your favourite protein and a squeeze of lemon!
Ingredients
350g yellow squash, thinly sliced
350g zucchini, thinly sliced
2 tbsp extra virgin olive oil
salt and pepper to taste
1/4 cup finely grated parmesan
2 tbsp panko breadcrumbs
Fresh oregano leaves, to serve
Method
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) round ovenproof dish with oil.
Place squash and zucchini in a large bowl. Add half of oil and salt and pepper to taste; toss to coat. Arrange in a single layer in prepared dish, alternating between the zucchini and squash, for a colour effect. Drizzle with remaining oil. Sprinkle with cheese and breadcrumbs. Bake for 1 hour or until golden and tender. Sprinkle with oregano to serve.
Recipe by Taste
