Ingredients:

  • 1 lb (450g) zucchini, sliced into ¼ inch rounds
  • 1 lb (450g) yellow summer squash, sliced into ¼ inch rounds
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (14g) olive oil
  • 4 oz (113g) light cream cheese, softened
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • ½ cup (120ml) plain Greek yogurt
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • ¼ tsp (1g) paprika
  • ½ cup (30g) Panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Sauté the diced onion for 3–4 minutes until translucent, then stir in the minced garlic and cook for another 30 seconds.
  2. Add the sliced zucchini and yellow squash to the skillet. Cook for 5–7 minutes, stirring occasionally, until tender-crisp and excess moisture has evaporated. Remove from heat.
  3. In a large mixing bowl, combine softened light cream cheese, Greek yogurt, shredded cheddar, salt, pepper, and paprika. Stir until a smooth, thick paste forms.
  4. Gently fold the sautéed vegetable mixture into the cheese paste until evenly coated. Transfer the mixture to a 9x9 inch baking dish and smooth the top.
  5. In a small bowl, toss Panko breadcrumbs, Parmesan cheese, and melted butter together. Sprinkle the mixture evenly over the top of the casserole.
  6. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the topping is golden brown. Garnish with chopped parsley.