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Creamy Scalloped Squash


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Rate this recipe 4.6/5 (5 Votes)


  • 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


Servings 4
Adapted from


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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