40 minutes
A rich and indulgent side dish featuring summer squash baked in cream and topped with crispy Parmesan breadcrumbs.
Bread Crumbs Or Panko
cups
Parmesan Cheese, finely grated
cups
Garlic Clove, finely grated or chopped
each
Fresh Oregano, Marjoram, Or Thyme Leaves, chopped
teaspoons
tablespoons
to taste
to taste
Summer Squash, halved lengthwise or quartered if large
0 lb
cups
1. Prepare the Bread Crumb Mixture
Begin by preheating your oven to 400°F. In a small bowl, combine the bread crumbs, Parmesan cheese, garlic, and herbs. Drizzle in 3 tablespoons of olive oil, and season with kosher salt and black pepper. Mix until the bread crumbs are well-coated with the oil and seasonings. Set aside.
2. Prepare the Squash
Arrange the summer squash in a single layer in an ovenproof skillet or a 2-quart baking dish. Pour the heavy cream over the squash and drizzle with the remaining tablespoon of olive oil. Season lightly with salt and pepper. Spoon the bread crumb mixture over the squash, spreading evenly.
3. Bake the Squash
Bake in the preheated oven for 25 to 30 minutes, until the bread crumbs are golden brown and the squash is tender to the fork. Allow to cool slightly before serving.
Squash holds a lot of moisture, which can lead to a watery dish. After slicing the squash, lightly salt it and let it sit in a colander over the sink for about 20-30 minutes to draw out the excess moisture. Rinse briefly, then pat them dry thoroughly.
Ensure that your summer squash is sliced uniformly. This helps them cook evenly. Aim for slices that are about ¼-inch thick. A mandoline can be particularly helpful for achieving consistent thickness.
Fresh, homemade breadcrumbs provide superior texture. Toast these in a skillet with a bit of butter or olive oil until golden before mixing them with the Parmesan. Season with salt, pepper, and a pinch of cayenne.
Begin and end with layers of squash for the best structure. Pour the infused cream evenly over the top, covering but not drowning the squash.
Warm the cream gently before using it. You can infuse it with garlic, a bay leaf, or a sprig of thyme and then strain these out before using it. It adds another layer of flavor complexity.
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