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Baked summer squash


Prep time30 minutes
Cooking time30 minutes
Total time1 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.


2 lb
Summer squash (2 pounds summer squash (courgette, pattypan squash, yellow crookneck squash)
1 c
grated parmesan cheese
1⁄4 c
olive oil
1⁄3 c
1⁄2 t
flaked salt
1⁄4 t


  1. 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.
  2. 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.
  3. 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.