Baked Yellow Squash and Zucchini Parmesan
A satisfying and fresh dinner casserole that layers all of summer's best vegetables.
Servings: 4 to 6 people
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Ingredients
- 4 to 5 medium summer squash, zucchini and yellow squash, sliced thin
- 1/2 medium yellow onion, diced
- 2 cups marinara
- 1 1/2 cups shredded mozzarella
- 1/3 cup breadcrumbs
- 2 teaspoons kosher salt, plus more to taste
- freshly-ground pepper
- 4 tablespoons extra-virgin olive oil, divided
- fresh pecorino-Romano or Parmigiano-Reggiano cheese, to serve
Instructions
- Preheat the oven to 375°F.
- On medium heat, toast the breadcrumbs in a pan with 2 tablespoons of olive oil and a pinch of salt until golden-brown, stirring often. Set aside.
- Trim the ends of the squash and slice thin, about 1/8" to 1/4" thick.
- Toss the sliced zucchini with 2 teaspoons of kosher salt and let season and drain in a colander for five to 10 minutes.
- Coat the bottom of a casserole pan or baking dish with 2 tablespoons of olive oil. Ladle one cup of marinara into baking dish and spread over the bottom. Scatter the diced onions over the marinara.
- Without rinsing the summer squash, shingle in a circular pattern around the casserole. Bake, loosely tented with foil, for about 30 minutes, until fork tender.
- Remove the foil. Top the zucchini and yellow squash with another cup of marinara. Top with the shredded mozzarella, then the breadcrumbs, a generous pinch of salt, and bake -- uncovered -- for an additional 30 minutes, until the squash is soft and everything is melted and bubbling. Let cool for 5 to 10 minutes before serving.