Zucchini Parmesan
Ingredients
-
3½ to 5
lbs.
summer squash
-
¼
cup
olive oil
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
-
2
cups
fresh breadcrumbs
-
1
cup
freshly grated Parmigiano-Reggiano
-
to taste
tomato sauce
Instructions
- Preheat the oven to 450ºF and prepare two baking sheets with parchment paper.
- In a large bowl, toss the sliced squash with olive oil, salt, and pepper until evenly coated.
- Spread the squash in an even layer on the baking sheets and roast for 15 to 20 minutes, rotating the pans halfway through, until golden.
- Reduce the oven temperature to 400ºF.
- In a separate bowl, mix the breadcrumbs with olive oil, grated parmesan, salt, and pepper.
- In a 9×13-inch baking dish, layer the roasted squash with tomato sauce and parmesan, repeating until all ingredients are used, finishing with a layer of sauce.
- Top with the breadcrumb mixture and bake for about 25 minutes until bubbly and golden.
- Let it rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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