Baked Summer Squash and Zucchini

Servings:  8

Squash is one of those vegetables that can be really bland or really tasty!  I'm always looking for new recipes for squash and zucchini.  I used my 10-inch cast iron skillet for this and it turned out great. It was so good that I have made it twice already! 

INGREDIENTS:

3 yellow summer squash, sliced

3 zucchini, sliced

1 medium onion, chopped

2 Tablespoons butter

1 Tablespoon extra-virgin olive oil

½ cup shredded cheddar cheese

¼ cup half and half

Salt and pepper to taste

½ cup Italian seasoned Panko crumbs

DIRECTIONS:

·       Preheat oven to 350 degrees F.

·       Melt butter in large cast iron or oven-proof skillet over medium heat.  Add onion and cook until tender.

·       Add olive oil, squash and zucchini.

·       Continue to cook over medium heat, stirring often, until squash is tender, about 5 minutes.

·       Add milk, cheese, and salt and pepper and continue to cook until cheese is melted.

·       Season with salt and pepper and remove from heat.

·       Top with Panko and bake in preheated oven for 25 to 30 minutes until browned.