Over-the-Top Cheesy Squash Casserole

My family loves zucchini and yellow squash. Coat it and fry it until golden brown, sauté it in a little olive oil until soft – we could eat it all the time. This is quite helpful during the summer months when gardens are overflowing with it. During the winter, I like to make a little heartier dish with it. So here’s my version of squash casserole – an over-the-top cheesy good time.

Ingredients:

1 T olive oil

3 medium zucchini or yellow squash or combination

1 cup heavy cream

1 ½ cups shredded cheddar cheese

8 oz fresh mozzarella cheese, torn into small pieces

3 T parmesan cheese

6 T bread crumbs

Salt and pepper

Directions:

Preheat oven to 350ºF. Coat the bottom of a 3 quart baking dish with olive oil.

Slice squash into ¾” pieces. Place squash in single layer in bottom of dish. Sprinkle with salt and pepper. Pour ⅓ cup of the cream over squash. Sprinkle with ½ cup of the cheddar cheese and ⅓ of the fresh mozzarella. Sprinkle with 1 tablespoon of the parmesan cheese and 2 tablespoons of the bread crumbs. Repeat these layers two more times.

Place dish in oven and bake for 45 minutes, until top is browned and sauce is bubbly. Let cool about 5 minutes before serving.