Squash and Zucchini Casserole

Preheat the oven to 450 degrees Farenheit.

Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt .

In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.

Reduce the heat to low. Add another ¾ teaspoon kosher salt , ½ cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and ½ cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.

Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.

Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.