I’m not quite sure what made me want to cook this. It’s hot and humid outside and the last thing I want to do is have the oven on heating up the house. But I saw a picture of this casserole and I wanted to try making it.

I did some adjustments to the classic Squash Casserole. I added Zucchini (which I love). Lowered the amount of Butter and Cream Cheese. I find the taste cream cheese overwhelming. I also added some Paprika, just because it needed some flavor.

Ingredients

• 3 med Zucchini (thinly sliced)
• 3 med Squash (thinly sliced)
• 1 med Onion (thinly sliced)
• 3 oz. Cream Cheese (softened)
• 1/2 cup Parmesan Cheese (shredded)
• 1/4 cup Cheddar Cheese (shredded)
• 1 stick Butter, divided
• 2 cups Panko
• Salt & Black Pepper, to taste
• 1 tsp Paprika, optional

Method

Preheat oven to 350 degrees.

In a large skillet, over medium high, saute Zucchini, Squash, and Onions in 2 tablespoons of Butter until onions start to caramelize. Transfer to a large bowl. Mix in the Cheddar and Parmesan Cheeses as well as the Sour Cream. Add Salt, Black Pepper, and Paprika. Place in a greased casserole dish.

Melt the remaining 6 tablespoons of Butter and  mix with the Panko – I did all this in a microwaveable measuring cup.

Spread the bread crumbs over the top of the casserole. Bake for 20 min.

Allow to cool before serving. Enjoy!