- 2 lb summer squash, such as zucchini, pattypan, or yellow crookneck)
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/3 cup breadcrumbs
- 2 Tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
Preheat oven to 350°.
Cut off stem ends and slice squash crosswise in 1/4” thick rounds. Place in a large bowl, add oil and toss to combine.
In a small bowl, combine cheese, breadcrumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange squash rounds upright in a round or square baking dish. Sprinkle cheese-breadcrumb mixture over squash. Cover with aluminum foil and bake, 30 minutes. Remove foil and bake until bubbling and crispy, about 5 minutes.