Squash and Zucchini Casserole

This simple recipe for squash and zucchini casserole is great for the spring and summer when zucchini and squash come into season!

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It’s easy to make this dinner casserole and the leftovers are great for lunches throughout the week.

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– Zucchini – Squash – Butter – Shallots

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Preheat the oven to 450 degrees. In a skillet, cook squash, zucchini, shallots, and salt & pepper in the butter or olive oil until tender.

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Add in garlic and cook for an additional one minute. Stir in the cream and cook until thickened.

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Remove from heat and stir in the sour cream and ½ the panko crumbs and parmesan cheese.

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Spoon into a 13×9 baking dish prepared with nonstick spray.

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Swipe up for full recipe!

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