Baked summer squash
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Turn your back for five minutes and suddenly there are courgette a foot long in every vegetable garden. Summer is in full swing, and summer squash (courgette, yellow squash, crookneck squash, and pattypan squash) are super versatile; great shredded as a raw salad, grilled with garlic, or, as I did this week when it was too hot to stand over my grill, baked with a generous coating of breadcrumbs and Parmesan.
- Preheat the oven to 350°F. 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 bread crumbs, 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.