Featured Pinch Tips Video
zucchini, sliced into 1/4" rounds
yellow squash, sliced into 1/4" rounds
ground black pepper
whole grain bread crumbs
Heat oven to 375 degrees; lightly spray 8" X 8" pan with olive oil.
Lightly coat large skillet with sprays of olive oil; place over medium-high heat.
In batches, cook the zucchini and squash rounds, in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with more spray when needed.
Layer zucchini and squash with the crumbled goat cheese in an 8" X 8" and set aside.
Add 4 tsp of the olive oil to skillet, and reduce heat to medium; add shallot and thyme and cook until tender, about 3 minutes.
Add 2 Tbsp flour to skillet, and cook til it develops a nutty aroma, about 1 minute. Whisk in 2% milk and cook til slightly thickened (about 2-3 minutes)
Season with salt and pepper. Pour over zucchini and squash.
Toss bread crumbs with 2 tsp olive oil in small bowl; sprinkle over dish; Bake 20 to 25 minutes, or until vegetables are fork tender
NUTRITION INFO: 143 cal, 7 g protein, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium