TLC Cooking "Zucchini and Yellow Squash Casserole"

Zucchini and Yellow Squash Casserole

INGREDIENTS

2	each medium zucchini and yellow squash, approximately 2 pounds
1	teaspoon salt
1/4	cup sundried tomato pesto
1	Tablespoon chopped oregano
1	Tablespoon chopped parsley
1/4	cup good olive oil
1‑2	large shallots, thinly sliced lengthwise
1	cup Buddy's Breadcrumbs (see recipe)
1‑1/2	cups shredded Fontal or Bel Paese

PREPARATION:

Preheat oven to 400°. Thinly slice (less than 1/4") the zucchini and yellow squash into circles. Toss squashes with salt and let sit in colander to drain 15 minutes. Pat dry.
In a large bowl, stir together the pesto, herbs, olive oil and shallots. Add the squash and combine all well. Pour into an 8" x 12 1/2" shallow baking dish (or similar capacity). Cover with foil and bake 20 minutes.
In the same bowl you used to toss the squash, and without wiping out, toss the breadcrumbs and cheese together, absorbing the oil left in the bowl.
Remove the foil from the squash and top with the crumb/cheese mixture. Bake and additional 20 minutes, uncovered. Let rest 10 minutes before serving.

This recipe appears in: Italian

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