SQUASH & ZUCCHINI CASSEROLE
Ingredients:
3 lbs. zucchini and squash (about two medium zucchini and two medium squash)
1 t. garlic powder
1 t. onion powder
2 t. oregano
1-3/4 t. kosher salt, divided
2 T. olive oil or butter
3/4 c. + 2 T. shredded Parmesan cheese
1/2 c. + 2 T. 2% milk
1 T. flour
1/2 c. seasoned Italian panko or Italian breadcrumbs (contains salt)

1. Preheat the oven to 450 degrees F.
2. Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 t. kosher salt.
3. In a large skillet, heat the olive oil or butter over medium high heat. Add zucchini and squash. Cover the skillet and cook for 2 minutes; stir. Cover again for 2 minutes and stir, moving slices to the bottom layer as necessary to brown them. Cook 2 minutes, flipping carefully, until they are crisp tender.
4. Reduce the heat to low. Add another 3/4 t. kosher salt, 1/2 c. milk, 1 T. flour whisked into 2 T. milk, and 1/2 c. Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
5. Pour zucchini and squash into a small baking dish (2 quart or 11” x 8”). Top with panko and 2 T. Parmesan cheese.
6. Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly.
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