It used to be those summer squash (you know the little patty pan, yellow zucchini, that kind) was only available in the summer. But with modern transportation systems, it’s available pretty much year round. Here’s a warmed up way to prepare and serve these delicious vegetables.
Here’s How You Do it:
Preheat the oven to 350° – Slice the squash and begin layering it with the onions and cheese –
Do a second layer on top of the first –
Next, top with the panko bread crumbs,
Then the butter,
And finally, the rest of the cheese.
Bake, uncovered for about 20 to 30 minutes, until the top is browned and crispy.
Slices of those delicate summer squash baked with cheesy goodness and topped with a crunchy bread crumb crust.
- 5 summer squash (any kind)
- 1/2 red onion, sliced
- 1/2 cup shredded cheddar cheese (I like extra sharp - more flavor, less cheese)
- 1/2 cup butter, melted
- 2 cloves garlic, crushed
- 1/2 cup panko bread crumbs
Preheat the oven to 350 degrees.
Slice the squash into small rings.
Layer 1/2 the rings into the bottom of a casserole dish. Top that with 1/2 the onion and 1/3 of the cheese.
Do a second layer on top of the first.
Sprinkle the panko over the top of the casserole.
Pour the butter evenly over the top of the bread crumbs.
Top with the remaining cheese.
Bake, uncovered, for 20 to 30 minutes, or until the top is browned and crisping.
© Copyright 2018 The Lazy Gastronome
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