#ZUCCHINI AND SQUASH RECIPES FREE#

Bring to room temperature and bake according to directions. Cover tightly with foil and refrigerate for up to 2 days. To Prep-Ahead: Follow all directions but wait to bake until you’re ready to serve.Use all of one squash – If it’s all you have, either use all zucchini or all yellow squash.Broil it at the end. This gives it a great crunchy topping.Try out Italian breadcrumbs. Since they’re pre-seasoned, you will have to adjust the other seasoning ingredients.Sprinkle a little salt to prevent to soggy mess. Let the salted squash sit, then blot dry.Use a mandoline. This gives you the most precise slices so they all cook at a similar rate.**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily! *Can use a vegan Parmesan cheese substitute. Parsley – Not absolutely necessary but makes the casserole really pretty when serving.Įxpert Tip: You can substitute with a seasoned breadcrumb mixture, but you will need to make sure to adjust the amount of salt you add!.Panko Breadcrumbs – You can use regular breadcrumbs or gluten-free breadcrumbs.You can also use a vegan and dairy-free Parmesan cheese. Parmesan cheese – Regular, dairy-filled, Parmesan cheese is best.Garlic Powder – The secret ingredient that gives this dish a unique flavor!.Avocado oil, safflower, and sunflower oil will all work equally as well. Olive oil – You can also use any other type of healthy oil that does not have a ton of flavor.However, the alternating colors are what make this casserole so unique and pretty!

#ZUCCHINI AND SQUASH RECIPES FREE#

Squash – Feel free to use all yellow squash or all zucchini if that’s what you have.You probably have most of them in your kitchen already: The ingredients for this zucchini and yellow squash casserole recipe are pretty simple. Sure, the cheesy and cream-laden squash casseroles taste ah-maaazing, but let’s be real… all of that dairy takes away the incredible flavor of the fresh vegetables!

Zucchini and squash recipes