A delightful and easy-to-make vegetable bake featuring zucchini, squash, and a creamy cheese topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Lightly grease a 9-inch round baking dish with cooking spray or butter.
Using a non-stick spray can make cleanup easier.
In a large non-stick skillet, melt the butter over medium heat.
Use medium heat to prevent the butter from burning.
Add the minced garlic, sliced zucchini, yellow squash, and onion to the skillet. Sauté for about 5 minutes until the vegetables are slightly softened.
Stir occasionally to ensure even cooking.
Remove the skillet from heat and stir in the cream cheese and seasoning salt until well combined.
Cut the cream cheese into small pieces to help it melt faster.
Transfer the vegetable mixture into the prepared baking dish.
Spread the mixture evenly for uniform baking.
In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the vegetables.
For extra flavor, add a pinch of dried herbs to the breadcrumb mixture.
Bake in the preheated oven for about 10 minutes, or until the topping is golden and the dish is bubbling.
Keep an eye on the dish to prevent over-browning.
Serve the bake immediately while hot.
Garnish with fresh parsley for a pop of color and flavor.
