Ingredients:

  • 2 medium zucchini, sliced into half-moons (approx. 1 lb / 450g)
  • 2 medium yellow summer squash, sliced into half-moons (approx. 1 lb / 450g)
  • 1/2 cup (50g) yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz (113g) light cream cheese, softened
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 tsp (2.5g) sea salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 1/2 tsp (1g) paprika
  • 1/2 cup (30g) whole-grain Panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, toss sliced zucchini and yellow squash with diced onion and minced garlic. Sprinkle with a pinch of salt, let sit for 5 minutes, then pat dry with paper towels to remove excess moisture.
  2. In a separate bowl, whip together softened light cream cheese, Greek yogurt, and half of the shredded cheddar until smooth. Stir in salt, pepper, and paprika.
  3. Fold the cheese mixture into the vegetables until every slice is evenly coated.
  4. Transfer the mixture into a 9-inch square baking dish and smooth the top with a spatula.
  5. Sprinkle the remaining cheddar cheese evenly across the surface. In a small bowl, combine melted butter, Panko breadcrumbs, and parsley; scatter this over the cheese.
  6. Bake for 30 minutes or until the edges are bubbling and the topping has turned a deep golden brown.