Smyrna Depot Farmers Market Recipe of the Month:
Southern Style Squash and Zucchini Casserole

Servings: 10
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Ingredients
1 pound yellow squash (about 3 medium-sized squash), cut into 1/4-inch-thick slices
1 pound zucchini (about 2 medium-sized zucchini), cut into 1/4-inch-thick slices
2/3 cup butter
1/2 cup diced onion
Garlic powder to taste
Italian seasoning to taste
Salt and pepper to taste
1/2 cup sour cream
1 large egg (beaten)
1 cup shredded cheddar jack cheese
1/2 cup grated Parmesan cheese
1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F. and grease an 8-by-8 square baking dish.

In a large pan, melt 1 tablespoon of butter over medium heat. Add the 1/2 cup of onions to the pan and sauté for about 8 minutes or until soft and translucent.

Add 1 tablespoon of butter along with the squash and zucchini to the pan. Cover and cook for 10–12 minutes, or until squash and zucchini are soft. Stir frequently to prevent browning.

Place the cooked mixture into a colander and let the mixture drain for at least 5 minutes, pressing any extra moisture out.

In a bowl stir together the squash mixture, all the seasonings, sour cream, egg, shredded cheese and 1/4 cup of the Parmesan cheese (you will use the remaining cheese in the next step).

Melt the remaining 3 tablespoons of butter and stir in with the panko bread crumbs and remaining Parmesan cheese. Sprinkle the bread-crumb mixture evenly over the top of the dish.

Bake at 350 F. for 25 minutes.

Notes:
You can substitute Ritz Crackers for the panko bread crumbs. If you would like to make this Keto-friendly you can substitute pork rinds for the panko.

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Find fresh fruits and vegetables at the Smyrna Depot Farmers Market, held each Saturday from 8 a.m.–noon, May 21–Sept. 17, at the historic Depot District in downtown Smyrna, Tennessee.