- 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/3 cup bread crumbs
- 1/2 teaspoon salt (flaked)
- 1/4 teaspoon freshly ground pepper
PER SERVING *
|Calories160Calories from Fat110|
|% DAILY VALUE*|
|Calories from Fat110|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lenay H. 3 Sep
Next time I’m going to put some hot sauce mixed in with the olive oil! I may also Put a TINY bit of fried onions on top :) the topping was WAY to much for me.
John Dailey 7 Aug
Was wonderful, the family enjoyed this dish. As others have pointed out the cooking time needs to be increased by 30 mins.
Nicolaj J. 4 Aug
yummy - would make it again
Greg 2 Aug
topping a bit soggy first go, but trying again with a longer uncovered baking time and or higher temp. but excellent dish!
Bob 31 Jul
This came out great! I also put an onion and a clove of garlic in. I will definitely make again.
so delicious I forgot to share!!
Anna V. 20 Jul
delicious, but I think I used too much squash
Pat 17 Jul
Awful. Had to cook longer and still crunchy. Very bland! Needs some other seasonings. Will not make it again!
Xanthe Losers 16 Jul
My family loved this and we are excited to try this with other fresh garden vegetables also 💕
Pat M. 13 Jul
What to do with the olive oil was not spelled out in the recipe. I tossed the sqash in it. I loved the results! I have a mandoline so slicing uniformly is a snap!
Camille Dayton 9 Jul
Fantastic recipie! Easy to follow and my husband loved it...which means he liked vegetables!
Kate Parenteau 23 Jun
It was pretty good. flavor was nice but a little soft.
Sarah Pelhan 20 Jun
Let’s just say mine didn’t turn out like the picture. The bottom of each slice was soggy and the tops were perfect and slightly crisp, so that was a strange sensation in the mouth. I will try and make it again to work out the kinks
Hi 18 May
I love squish so it was a hit with my family. Let it sit in EVOO wit rosemary and thime. Crumbled in some bacon for an extra kick of flavor
Sarie T. 5 Apr
good crunch but not a lot of flavor. mine wasn't bubbling but maybe didn't add enough oil?
Rory 9 Nov 2017
This dish is a fan favorite in our house - winter, spring, summer and fall.
Catherine Lucas 31 Aug 2017
Cooked longer after removing foil
Annette B. 23 Aug 2017
Followed directions exactly. Cooking time was not correct. Veggies still hard. Was bland. With experimentation I could see this being very good - I love squash and zucchini
Buckley 17 Aug 2017
i loved this dish, so delicious and easy to make! After reading the comments I added 10 minutes to the foil cooking and 10 uncovered and it came out perfectly
Maritza T. 16 Aug 2017
Made this a couple of weeks ago and it was delicious. I will be making it again tonight. You do need to cook it for 10-15 minutes longer than indicated.
Brown 10 Aug 2017
Quite tasty, though I was trying to use it as a main course and it's definitely a side dish! I also recommend breading each individual and frying it in the olive oil before the baking. I think that would have made the skin more tender and the flavor pop more.
Brit T. 9 Aug 2017
Delicious! I would definitely make it again
Jeneane Noble 8 Aug 2017
Delicious and easy! Adding to our regular menu!
April Sutton 3 Aug 2017
Great recipe! I added some diced sweet onions. And it was awesome!!
Penney Tapey 31 Jul 2017
Followed the recipe exactly and loved it!
Sara Graham 25 Jul 2017
Needs to cook 15-20 min longer to be crisp and fully cooked. Adding onions helps with lack of flavor. Honestly, if you saute zucchini, squash and onion with butter or olive oil, it's much better. Won't be trying this again.
Wendy T. 25 Jul 2017
As another reviewer mentioned, the covered baking time was off by ~20-30 minutes (if you want tender veggies). The topping was flavorful, but the zucchini/squash itself was relatively bland, even with the addition of slivered garlic and rosemary. The instructions also varied from the images on the website (i.e., thickness of squash slices, half vs whole squash pieces).
Kathy Schneider 22 Jul 2017
Loved it!! You do have to cook it 30 minutes more than recipe says and then take off tin foil and cook ten more minutes
Gail DiLella 15 Jul 2017
Great but I would next time later it with bread crumb mixture
Micarla E. 10 Jul 2017
Needed to bake a little longer than indicated. Good use of "extra squash."😀