Baked Summer Squash

May 15, 2020
Created by Harmons
50 minutes
Serves 6
  • 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.