Ingredients:

  • 2 medium zucchini, sliced into rounds (450g)
  • 2 medium yellow summer squash, sliced into rounds (450g)
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 tbsp unsalted butter (28g)
  • 1/2 cup plain Greek yogurt (120g)
  • 1 cup sharp cheddar cheese, shredded (115g)
  • 1/4 cup Parmesan cheese, finely grated (60g)
  • 1 tsp dried thyme (5g)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp ground black pepper (1g)
  • 1/2 cup Panko breadcrumbs (50g)
  • 2 tbsp melted butter (28g)
  • 2 tbsp fresh parsley, chopped (15g)

Instructions:

  1. Sauté the diced onion in 2 tbsp butter over medium heat until translucent.
  2. Add the sliced zucchini and yellow squash, cooking for 5–7 minutes until slightly softened and excess liquid has evaporated.
  3. Stir in the minced garlic and cook for the final 60 seconds until fragrant.
  4. In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar, Parmesan, thyme, salt, and pepper.
  5. Fold the sautéed vegetable mixture into the cheesy emulsion until evenly coated.
  6. Transfer the mixture into a 9x9 inch baking dish and smooth the top with a spatula.
  7. Combine the Panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top of the casserole.
  8. Bake at 375°F (190°C) for 20-25 minutes until the crust is golden brown.
  9. Garnish with chopped fresh parsley before serving.