Baked Summer Squash

Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • 2

    pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)

  • 1/4

    cup olive oil

  • 1/2

    cup grated Parmesan cheese

  • 1/3

    cup bread crumbs

  • 1/2

    teaspoon flaked salt

  • 1/4

    teaspoon freshly ground pepper

Directions

Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil. In a small bowl, combine the bread crumbs, Parmesan, salt and pepper. Arrange the squash rounds in a 9-x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: