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Cherry Tomato and Yellow Squash Crumble


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  • 2 Tbsp butter
  • 1 cup fresh breadcrumbs (use gluten-free if you like)
  • 2 Tbsp finely chopped parsley
  • 1 small yellow onion, chopped
  • 3/4 lb small yellow squash, diced
  • 1 generous pint (about 3/4 lb) cherry tomatoes, halved
  • 1 clove garlic, minced
  • 2 Tbsp shredded Parmesan cheese



Step 1

Preheat oven to 400F.

In a small bowl, mix breadcrumbs and parsley together. Melt butter in a skillet over low heat and pour a little more than half of it over the breadcrumbs, leaving enough in the pan to sauté vegetables. Mix butter into breadcrumbs.

Add onion to skillet and sauté over medium-high heat until soft, about 7 minutes. Stir in squash and cook another 4 minutes. Stir in tomatoes and cook about 2 more minutes. Season with salt.

Transfer mixture to a 9-inch square or equivalent baking dish. Sprinkle cheese on top and then evenly sprinkle breadcrumbs over everything. Bake 25-30 minutes until top is lightly browned. Serve hot.

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