I want to take a few minutes and talk about Pinterest. Two things I have learned from Pinterest are that everyone goes pumpkin crazy at the first hint of Fall (and really, can you blame them?). And that everyone with a zucchini plant has enough zucchini to feed an army. A very large army.
Well, luckily for you, my grandfather had a zucchini plant. Which meant my grandmother had to find an army to feed or come up with lots of recipes to trick her 3 beautiful, sweet and loving daughters (Pinterest also told me that Christmas is coming) into eating zucchini for breakfast, lunch and dinner. All without the help of a search button. Bless her.
This zucchini and mozzarella casserole is not only delicious but so easy that after making it once, you’ll have the whole thing memorized (you should probably still pin it to your Pinterest recipe board… just in case ;))
Here’s what you’re gonna need:
2 zucchini, sliced thin
1 yellow squash, sliced thin
2 cups grated mozzarella cheese
1 small yellow onion, diced
2 tablespoons bread crumbs (optional)
Wait, that’s all?! Yup, other than a little peach La Croix you’re all set.
Here’s what you’re gonna do:
Preheat oven to 325 degrees. Butter a casserole dish and layer the squash and zucchini slices along the bottom.
Add 1/3 of the onion over the zucchini and squash slices.
Add 1/3 of the cheese on top of the onion. Sneak a sip of your drink (and maybe a nibble of that cheese, I won’t tell).
Repeat 2 more layers of zucchini/squash, onion and cheese. Top last layer of cheese with bread crumbs. Cover and bake for 30 minutes.
Uncover and continue baking for 15 minutes or until squash is soft and cheese is bubbly.
Last but not least, find your army and dig in!