Instructions: Place the summer squash slices in a steamer basket and steam for 3 to 4 minutes or until tender. Transfer the slices to a plate and set aside. Place the zucchini slices in the steamer basket and steam for 2 to 3 minutes or until tender.

Lightly oil a large casserole dish. Alternately layer the summer squash and zucchini in the casserole dish. Sprinkle with 1/2 teaspoon garlic powder and season with salt and pepper, to taste.

In a small bowl, place the remaining garlic powder and remaining ingredients, and stir well to combine. Sprinkle the mixture over the vegetables and bake at 350 degrees for 15 to 20 minutes or until lightly browned on top.

This recipe yields 6 servings.

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