Summer Squash Casserole
|Pure olive oil||1 Tablespoon, divided (Filippo BerioÂ®, 100% Pure)|
|Zucchini||1⁄2 Pound, cut into 1/4 inch slices|
|Yellow squash||1⁄2 Pound, cut into 1/4 inch slices|
|Black pepper||To Taste|
|Grated parmesan cheese||3 Tablespoon|
|Sliced fontina cheese/Sliced mozzarella cheese||3 Ounce|
Preheat oven to 350°F.
Lightly coat 13 x 9 inch baking pan with small amount of olive oil.
Arrange 1/3 of zucchini and squash in pan.
Sprinkle with 1/3 of salt, pepper, Parmesan cheese and remaining olive oil.
Repeat layers twice.
Bake for 25 minutes.
Place cheese slices on top of zucchini; bake for an additional 5 to 8 minutes until cheese melts.
Garnish with chopped fresh parsley, if desired.