Baked Tomato and Cucuzza Squash

By ldelmas

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 sautéed
• 2 garlic cloves, minced and sautéed
• 1 cup freshly grated Parmesan cheese
• 1 Tbsp. fresh thyme
• 1 Tbsp. fresh Italian parsley
• 3/4 cup bread crumbs

Preparation

Step 1

Preheat oven to 425°F. In a 10-inch sauté pan, 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