This little dish would never win the most photogenic prize at the state fair culinary competition, but it would acquire a blue ribbon in the taste category.
This is your recipe, if you want to switch up your plain grilled veggies. The zucchini, summer squash, and onions bake in their own juices until tender, and the crisp breadcrumbs with Parmesan turns it all into a comforting side dish.
It’s positively worth turning the oven on for!
Summer Squash au Gratin
2 pounds zucchini and yellow crookneck squash
1 large red onion, sliced
¼ cup olive oil
1/3 cup Italian-style bread crumbs
½ cup Parmesan cheese, grated
1 teaspoon garlic powder
½ teaspoon flaked salt
1 teaspoon seasoned pepper
Preheat oven to 350 degrees.
Remove stem ends and slice the squash cross-wise into ¼” slices.
Slice onion into ¼” slices.
Toss veggies with olive oil to coat.
Arrange in a 9” x 12” rectangular or round baking dish or a 10” pie plate.
In a small bowl, combine the remaining ingredients.
Bake for 30-40 minutes, until the top is crispy.