Ingredients:

  • 2 lbs yellow summer squash, sliced into ¼ inch rounds
  • 1 lb zucchini, sliced into ¼ inch rounds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup plain non-fat Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 tsp dried thyme
  • ½ cup whole-grain Panko breadcrumbs
  • 2 tbsp melted olive oil
  • 2 tbsp fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-5 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the sliced yellow squash and zucchini to the skillet, sautéing for 5-7 minutes until the edges soften and the moisture reduces.
  3. Transfer the sautéed vegetable mixture into a large mixing bowl. While warm, fold in the Greek yogurt, ½ cup Parmesan, thyme, salt, and pepper. Stir gently until coated.
  4. Transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  5. In a small bowl, combine the Panko breadcrumbs, melted olive oil, fresh parsley, and the remaining ¼ cup Parmesan. Sprinkle the mixture evenly over the squash.
  6. Bake at 375°F (190°C) for 18-22 minutes, or until the topping is a deep golden brown and the edges are bubbling.