Zucchini/Squash Sauté Bake


  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 tablespoons Bella Oliva Garlic EVOO
  • 2 tablespoons Bella Oliva Tuscan Herb EVOO
  • 2 tablespoons Bella Oliva Butter EVOO
  • Sea Salt (to taste)
  • Course ground pepper (to taste)
  • ½ cup parmesan or romano cheese
  • ¼ cup Italian Panko bread brumbs


Cut zucchini and squash into ¼ inch slices. Saute in 2 tablespoons each of the Garlic, Tuscan Herb and Butter Olive Oil until medium soft and beginning to brown.

Transfer the zucchini/ squash mix to a greased casserole dish, leaving excess olive oil behind.

Top with combined Parmesan/ Romano cheese and Panko crumbs.

Broil until the cheese/ bread crumb mixture browns.

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