Squash and Zucchini Bake

Squash and zucchini fresh from the garden with a little fresh thyme, olive oil, breadcrumbs, and parmesan cheese makes for a simple yet delicious side dish.

Recipe adapted from Food Network

Ingredients:

1 teaspoon extra virgin olive oil

1 pound squash and zucchini sliced into ¼ inch thick slices (approximately 2 squash and 2 zucchini)

½ teaspoon smoked paprika

½ cup whole wheat panko breadcrumbs

¼ cup grated Parmesan cheese

8 sprigs thyme leaves stripped from the stem

1 tablespoon extra-virgin olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Brush 1 teaspoon olive oil over the base of a 9×13 baking dish.
3. Arrange squash and zucchini in even layers making designs if you wish.
4. Sprinkle paprika over squash and zucchini.
5. Add breadcrumbs, thyme, and cheese to a small bowl.  Mix to combine. 
6. Add olive oil to breadcrumbs and mix.
7. Sprinkle breadcrumb mixture over the squash and zucchini.
8. Bake 30-35 minutes.