Zucchini-Squash Casserole — Robert St. John

Ingredients

• 2 Tbsp olive oil
• 1 ½ pounds Yellow squash, cut into 1 1/2 inch cubes
• 1 ½ pounds Zucchini, cut into 1 1/2 inch cubes
• 1 tsp Salt
• 2 tsp Creole Seasoning
• 2 Tbsp Unsalted butter
• ½ cup Yellow onion, small dice
• ¼ cup Red bell pepper, small dice
• ¼ cup Celery, small dice
• 2 tsp Fresh garlic, minced
• ½ tsp Salt
• 1 tsp Black pepper
• ¼ cup Green onions, sliced thinly
• 1 Tbsp Fresh basil, chopped
• ½ cup Sour cream
• ¾ cup Smoked cheddar or provolone cheese, shredded
• 1 cup Coarse unseasoned bread crumbs
• ½ cup Parmesan cheese, grated
• ¼ cup Fresh chopped parsley
• 2 Tbsp Melted butter