With spring break racing to meet us, the struggle to reveal a beach-ready body while fighting chill-induced junk food cravings is evident. After a long day of trekking across the tundra that has become our campus, all anyone really wants is to binge on pizza while Edward Scissor-handing two bags of Doritos. But worry not beach-bound Raiders, because this zucchini and yellow squash casserole is sure to satisfy your appetite without getting in the way of those soon-to-be sculpted abs.
Ingredients:
1 large zucchini squash 1 large yellow squash
1/2 sweet onion 1/4 cup butter
1/4 cup grated parmesan 1 cup marinara sauce
Salt and pepper to taste baking dish
Cutting board
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the zucchini and squash into long thin slices before thinly slicing half of the sweet onion.
3. Lightly grease the baking dish with nonstick spray and layer the squash, zucchini and onion in the dish.
4. Spoon marinara sauce, sprinkle parmesan cheese and add slices of butter in between the veggies while also adding dashes of salt and pepper to taste.
5. Continue this layering process until you have used all ingredients, or until dish is filled.
6. Place covered baking dish into the oven for 20–30 minutes.
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