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Spiralized Summer Squash Casserole with Gluten-Free Breadcrumbs

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 2 medium zucchini
  • 2 medium yellow squash
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 tablespoons grated Parmesan cheese
  • For the breadcrumbs:
  • 2 tablespoons almond meal
  • 1/8 teaspoon dried oregano flakes
  • 1/8 teaspoon dried basil flakes
  • 1/8 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon water

Instructions

  • Preheat the oven to 350 degrees.
  • Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and mix together. Add in the water and use your hands to form a dough – it should end up in a ball. Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl.
  • Slice the zucchinis and yellow squashes halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip-slices.
  • Grease a baking dish with cooking spray. Lay the zucchini in an even layer. Top with yellow squash. Top with zucchini. Top with yellow squash. Then, top with zucchini. Keep going until all your squash is used. Sprinkle over with the prepared breadcrumbs. Drizzle over with olive oil and season with salt and pepper.
  • Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and immediately sprinkle with Parmesan cheese. Serve.

Notes

Per serving (1 out of 6) - Calories: 108, Fat: 9g, Saturated Fat: 1g, Carbs: 7g, Fiber: 2g, Sugars: 5g, Protein: 3g, Sodium: 16mg