David Venable's Baked Tomato and Cucuzza Squash

By davidv

Recommended to be prepared in:

"K27939 — Technique® hard anodized 11-piece cookware set":http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.aol_refer.false.tpl.detail.msn_refer.false.item.K27939.ref.BV1

10-inch sauté pan recommended.

Ingredients

• 2 cucuzza squash (or large zucchini squash) cut into 1-inch circles or half moons
• 3 large tomatoes, sliced
• Kosher salt and course black pepper to taste
• 1/2 cup onion chopped and saut
• 2 garlic cloves, minced and saut
• 1 cup freshly grated Parmesan cheese
• 1 Tbsp. fresh thyme
• 1 Tbsp. fresh Italian parsley
• 3/4 cup bread crumbs

Details

Servings 10
Adapted from qvc.com

Preparation

Step 1

Preheat oven to 425F. In a 10-inch sautan, layer half of the sliced cucuzza and top with tomato slices. Season with salt, pepper, onion, and garlic. Repeat the pattern for a second layer. Sprinkle grated Parmesan cheese over the top. Top with breadcrumbs, thyme, and Italian parsley. Bake for about 30 minutes, or until squash is soft when pierced with a knife.