"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup coarse fresh breadcrumbs
1/3 cup grated Parmesan
4 tablespoons olive oil
Kosher salt
Freshly ground pepper
1 sliced large tomato
2 thinly sliced large summer squash
Preparation
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.
