Great summer casserole with two squashes and crunchy bread top. Great by itself or like side dish for grilled chicken. Inspired by Jacques Pépin recipe. Whole wheat or Russian rye bread made great taste and aroma. Garlic is optional, but we like our squash with it.
2 medium zucchini, sliced
2 medium yellow summer squash, sliced
1 tsp. olive oil
salt and pepper
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 cup Parmesan
2 slice whole wheat or rye bread
Preheat oven to 400 degrees F.
Slice squash into thin slices, about 1/8 inch thick. Use mandolin if you have one, or just a sharp knife. Mix with oil, pinch of salt and pepper.
Add to blender bowl bread, parmesan, oregano and garlic, chop well until crumbled.
Place squash into baking dish and sprinkle with bread crumbs. Bake about 35 minutes.