Creamy Scalloped Squash
By lorik
Ingredients
- Unsalted butter, as needed
- 1 lb. summer squash, thinly sliced
- 1 2-oz. jar chopped pimientos, drained
- Kosher salt and freshly ground black pepper
- 2/3 cup heavy cream
- 1/2 cup finely grated Parmigiano-Reggiano
- 1-1/2 Tbs. all-purpose flour
- 1/3 cup panko
Details
Servings 4
Adapted from finecooking.com
Preparation
Step 1
Position a rack 6 inches from the broiler, and heat the broiler on high. Butter a shallow 9x13-inch baking dish. In the dish, toss the squash with the pimientos, 1 tsp. salt, and 1/4 tsp. pepper. Broil until the squash is just starting to wilt, about 3 minutes.
Meanwhile, in a small bowl, whisk together the cream, Parmigiano, and flour. Pour the mixture evenly over the squash. Top with the panko and broil until bubbly and deep golden brown, 3 to 4 minutes.
nutrition information (per serving):
Calories (kcal): 160, Fat Calories (kcal): 120, Fat (g): 13, Saturated Fat (g): 8, Polyunsaturated Fat (g): 0.5, Monounsaturated Fat (g): 3.5, Cholesterol (mg): 45, Sodium (mg): 330, Carbohydrates (g): 9, Fiber (g): 1, Sugar (g): 3, Protein (g): 4
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