Baked Yellow Squash And Zucchini Parmesan Recipes

OVEN ROASTED PARMESAN SQUASH AND ZUCCHINI

Steps:

• Place in a 350º oven for 30 minutes or until cheese is bubbly and golden brown. Season with fresh cracked black pepper and serve immediately.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

BAKED YELLOW SQUASH AND ZUCCHINI PARMESAN

Steps:

• 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.