ZUCCHINI VS SQUASH RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Steps:

• Place oven rack in middle position; preheat to 375°F. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. Transfer the mixture to a colander set over a bowl. Repeat with yellow squash and the remaining 1/2 tablespoon butter and 3/4 cup onion. Add the squash mixture to the colander with the zucchini; let drain for 5 minutes. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.
• Whisk eggs, mayonnaise, pesto and salt together in a large bowl. Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2-quart baking dish.
• Combine panko and Parmesan in a small bowl; sprinkle evenly over the casserole. Lightly coat the panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.
• Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown all over, 2 to 3 minutes. Let stand for 5 minutes before serving.