Squash Medley Parmesano

Recipe Ingredients

6 cups	1422ml	Summer squash in 1/2" slices
6 cups	1422ml	Zucchini in 1/2" slices
1 teaspoon	5ml	Garlic powder - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	97g / 3.4oz	Bread crumbs
1/4 cup	36g / 1.3oz	Vegan parmesan "cheese"
		= (or nutritional yeast flakes)
2 tablespoons	30ml	Freshly-chopped parsley
1/4 teaspoon	1.3ml	Crushed red pepper flakes

Recipe Instructions

Place the summer squash slices in a steamer basket and steam for 3 to 4 minutes or until tender. Transfer the slices to a plate and set aside. Place the zucchini slices in the steamer basket and steam for 2 to 3 minutes or until tender.

Lightly oil a large casserole dish. Alternately layer the summer squash and zucchini in the casserole dish. Sprinkle with 1/2 teaspoon garlic powder and season with salt and pepper, to taste.

In a small bowl, place the remaining garlic powder and remaining ingredients, and stir well to combine. Sprinkle the mixture over the vegetables and bake at 350 degrees for 15 to 20 minutes or until lightly browned on top.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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