Makes 6 servings
- 1 1/2 – 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
- 1/4 cup olive oil
- 1/3 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4″-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9″ by 12″ rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture.
Arrange remaining squash on top and sprinkle remaining bread crumb mixture. Cover baking dish with foil and bake in oven for 30 minutes.
Remove foil and bake another five minutes.
Top with chopped herbs and serve.