Healthy Squash-Zucchini Mini Cassaroles

Buried under by summer squash? Here's Elizabeth's signature side-dish that's healthy and fun because it's tiny (personal sized) and works great as a side.

For 2 people you'll need:

1 Medium-sized Squash & 1 Medium-sized Zucchini; cut into quarter-inch slices
1 small onion diced (about 1/3 cup)
1 cup Panko (Japanese breadcrumb); divided into 3/4 cup and 1/4 cup.
1/3 cup greek-style plain yogurt
2 - 3 tablespoons Italian breadcrumbs
2 tblsp olive oil
1 tblsp butter
salt & pepper to taste
Two small (6oz?) ramekins

Preheat oven to 350.

Melt butter then mix in with 3/4 cup Panko; make sure they're evenly coated and set aside.

Add olive oil to heated pan and sautee onion. Once onions become translucent and soften, add zucchini & squash. Add salt and pepper to layer flavor. Sautee over medium heat until squash mixture is soft and a golden brown color has formed over the onion & squash mixture (10 minutes). Remove from heat and place in a large mixing bowl.

Immediately add your yogurt and stir to coat. Add the remaining 1/4 cup of Panko to the mix and stir. Depending on how wet your mix is, add 2 to 3 tablespoons of the Italian breadcrumbs to form a stuffing-like mixture. Add salt and pepper to taste.

Spray your ramekins with olive oil. Now, divide the mixture into two ramekins and top with the 3/4 cup buttered Panko. Lightly coat with olive oil spray and place in the oven. Bake at 350 for 20 minutes or until squash mixture bubbles through the golden topping.

You can place the ramekins under a broiler to get them toasty topped as well. Serve with your favorite protein. Here we've pan-seared some lamb chops (on sale 6.99 lbs at Super Fresh) and placed some olive-oil fried sage leaves.




C & E