Ingredients:

  • 2 medium zucchini, sliced into ¼ inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow summer squash, sliced into ¼ inch rounds (approx. 1 lb / 450g)
  • 1 small yellow onion, finely diced (approx. 4 oz / 113g)
  • 1 tsp sea salt
  • 2 tbsp unsalted butter, melted
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 tsp granulated garlic
  • ½ tsp black pepper
  • ½ cup Panko bread crumbs
  • ¼ cup Parmesan cheese, finely grated
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Place the sliced zucchini and yellow squash in a colander and sprinkle with 1 tsp of salt. Toss to coat and let sit for 10 minutes.
  2. Rinse the vegetables under cold water to remove excess salt, then spread them onto paper towels and pat thoroughly dry.
  3. In a large bowl, toss the dried squash and zucchini with 2 tbsp of melted butter and the diced onion.
  4. In a separate medium bowl, beat the softened cream cheese and sour cream until velvety and smooth.
  5. Fold in the shredded cheddar cheese, granulated garlic, and black pepper until the mixture is uniform.
  6. Pour the cheese mixture over the vegetables and fold gently until every slice is coated in the rich binder.
  7. Preheat your oven to 350°F (175°C). Transfer the squash mixture into a 9x9 inch baking dish, smoothing the top with a spatula.
  8. In a small bowl, combine panko crumbs, Parmesan, and 2 tbsp melted butter. Sprinkle this mixture evenly across the top.
  9. Bake for 20–25 minutes until the edges are bubbling and the topping has reached a mahogany-colored, crispy finish.