Zucchini and Yellow Squash Parm Bake

Zucchini and squash sometimes get a bad wrap, but I firmly believe if you have the right recipe they can be absolutely delicious. This recipe is a fun way to use zucchini and yellow squash together in a ooey gooey cheesy bake with breadcrumb topping. It can be modified to fit various diets such as the Keto diet. Just leave out the breadcrumbs or replace it with pork rinds. This parm bake is easy enough and can be made using one pan. I used a square baking dish that is perfect for a stove start and an oven finish. Here are the steps:

Breadcrumb topping

1. Melt 4 tablespoons of salted butter 
2. Add two cloves of minced garlic
3. Add in your breadcrumbs and toast for about 5 mins
4. Add in 1 tablespoon of dried Italian herbs and ¼ cup of freshly grated parmesan cheese 
5. Put breadcrumbs in a bowl and set aside for the topping later 

Squash and Zucchini Bake 

1. Preheat the oven to 350 
2. Slice 2 squash and 2 zucchini into thin rounds
3. Melt 4 tablespoons of unsalted butter 
4. Add 2 tablespoons of olive oil  and 4 cloves of minced garlic 
5. Once you can smell the garlic cooking add in 1 ½ cups of heavy cream 
6. Bring the heavy cream to a simmer and whisk in 1 cup of sour cream 
7. Continue to simmer for about 5 mins 
8. Add in ½ cup of parmesan cheese, 1 tsp of black pepper and 1 tsp of salt 
9. Make sure to taste the sauce and add salt or pepper to your liking 
10. Pour the sauce into a bowl
11. Begin layering the squash and zucchini in to pan and pour ¼ cup of sauce  in between every layer of squash and zucchini
12.  Sprinkle salt and pepper between each layer as well 
13. Once you have finished layering the squash place the breadcrumbs on top and bake at 350 for 30 mins 
14. Remove from the oven and let it sit for 10 mins before slicing

This squash bake is a yummy way to get in daily serving of veggies. Try it out and tell me your thoughts!

Peace, Love, and Squash!

-BallinwiththeBergs