Baked Summer Squash


Summer baked squash recipe


  • 1kg squash
  • 2 tablespoon oil
  • 170g parmesan
  • 110g breadcrumbs
  • salt to taste


  • Preheat the oven to 170°C. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.
  • In a small bowl, combine the breadcrumbs, parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.
  • Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.


Add salt and pepper to taste

Photo Credit: Jonny Hughes @jonny2love
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