Extra Creamy Zucchini and Squash Casserole
Ingredients
- 4 1/2 tablespoons unsalted butter, divided
- 1 1/2 pounds zucchini (about 3 large)
- 1 1/2 pounds yellow summer squash (about 3 large)
- 1 3/4 teaspoons kosher salt, divided, plus more for the topping
- 4 cloves garlic
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper, plus more for the topping
- 8 ounces fontina cheese, shredded (about 2 cups)
- 1/2 cup panko breadcrumbs
- 1/2 ounce Parmesan cheese, grated (about 1/4 cup)
- 2 teaspoons olive oil
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