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Late summer brings one last harvest of squash from the garden, and this casserole makes good use of it. Yellow squash and zucchini, sliced thin and baked in a pretty 9x13” casserole dish under a golden panko topping, come together into a dish light enough to serve as the main course for lunch, or as a side for dinner — simple enough for a weeknight, still special enough for a table with friends.
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