Ingredients:

  • 2 medium (approx. 1 lb / 450g) zucchini, spiralized
  • 2 medium (approx. 1 lb / 450g) yellow summer squash, spiralized
  • 1 tbsp olive oil
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup (30g) Panko breadcrumbs
  • 2 tbsp (30g) melted butter
  • 2 tbsp (20g) extra Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or non stick spray.
  2. Spiralize the zucchini and yellow summer squash. Pat the spirals gently with a paper towel to remove excess surface moisture. Note: This prevents the dish from becoming a soup.
  3. Toss the spiralized vegetables directly in the baking dish with 1 tbsp olive oil, salt, and pepper.
  4. In a medium bowl, whisk together the softened cream cheese, 1/2 cup Parmesan, beaten egg, and minced garlic until the mixture is smooth. Fold in the chopped parsley.
  5. Pour the cream cheese mixture over the vegetables. Use tongs to toss gently until every strand is coated in the silky sauce.
  6. In a small bowl, mix the Panko breadcrumbs, melted butter, and the remaining 2 tbsp Parmesan. Sprinkle this mixture evenly over the top.
  7. Bake for 30 to 35 minutes until the edges are bubbling and the topping is golden brown.
  8. Let the dish rest for 5 minutes before serving. Note: This allows the binder to firm up so you get clean scoops.