Ingredients
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2 tablespoons butter (can use margarine or olive oil)
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2 garlic cloves (crushed & finely minced)
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1 large zucchini (approx 10-in length, cut lengthways & then cut in 1/2-in half-moon slices)
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1 large onion (white or yellow type, halved & sliced)
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1 yellow squash (size relatively = to amt of zucchini & cut to the same size & thickness)
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1 (3 ounce) package cream cheese (softened, can use low-fat)
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1 teaspoon lemon-pepper seasoning salt (more to taste & I have always used more)
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1/2 cup breadcrumbs
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1/4 cup parmesan cheese (grated)
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9-in rd glass pie plate w/cooking spray & set aside.
- Over med-heat in a lrg non-stick skillet, melt butter. Add garlic, sliced zucchini + onion & saute for 2 minutes. Then add sliced squash & cont to cook till onion is transparent & veggies start to soften (approx 3-5 min).
- Remove from heat. Add cream cheese in sml pieces + lemon pepper seasoning salt to taste, stir gently to fully mix w/veggies & put mixture in the prepared dish.
- Combine breadcrumbs w/Parmesan cheese & sprinkle evenly over the top of the veggie mixture. Bake till lightly browned & bubbling (approx 10 min). Serve immediately.