Some of my zucchinis got extremely large. Perhaps, next year, I should harvest them a little sooner/ I mean, man, these things look like trombones for Pete Sakes! Oh well, they still taste good and that’s all that really matters, right?
Check out what my pals over at The Daily Deelight had to say about this recipe:
Any kind of zucchini/squash combo just screams summer to me. My zucchini and squash came from my produce guy who sells gorgeous locally-grown fruits & veggies literally less than a block from my house. Buying locally just makes my heart happy. And I think you should do it too!
Make this lovely side dish with a chicken or fish dinner. It really pairs well with those types of meats.
Ingredients
1 large zucchini, sliced thin
1 large yellow squash, sliced thin
1 large russet potato, sliced thin
2 tbsp EVOO {extra virgin olive oil}
2 tbsp Old Bay seasoning {or any seafood seasoning you prefer}
salt & pepper to taste
bread crumbs
crumbled parmesan cheese
Instructions
Preheat oven to 375 degrees. Combine potato slices, zucchini slices, and squash slices with EVOO, Old Bay, and salt & pepper in a medium mixing bowl. Grease a casserole dish with olive oil cooking spray and layer the slices by one potato slice, one squash, and one zucchini slice. Repeat this until you’ve filled the casserole dish with rows of layers. Sprinkle top with bread crumbs and parmesan cheese. Bake for 15-20 minutes or until the layers are gold and crispy!
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Quick Tip: This dish makes a great companion to any meat you may be serving.
Thank you to The Daily Deelight for this great recipe.
