Vegetables: Baked Summer Squash with Cream and Parmesan Bread Crumbs

By SharonE

Ingredients

• 1 cup coarse Fresh Bread Crumbs or panko
• ½ cup finely grated Parmesan cheese
• 2 garlic cloves, finely grated or chopped
• 2 teaspoons fresh oregano, marjoram, or thyme leaves, chopped
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• ¾ pound small summer squash (yellow squash or zucchini), halved lengthwise (or quartered, if all you can find are large squash)
• 1 cup heavy cream

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 ° F.

Combine the bread crumbs, Parmesan, garlic, oregano, and 3 tablespoons of the olive oil in a small bowl; season with salt and pepper and set aside.

Place the halved squash in a large ovenproof skillet or 2-quart baking dish. Pour the cream and the remaining 1 tablespoon olive oil over, and season with salt and lots of pepper. Sprinkle the bread crumb mixture on top of squash and place baking dish on middle rack in oven.

Bake until bread crumbs are golden brown, cream is reduced and starting to caramelize around edges, and squash is tender, 25-30 minutes. Remove from oven and let cool slightly before serving.