Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive

Name: Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive
Yield: serves 4
Ingredients: 4 yellow summer squash, cut in circles; 1/4 cup extra-virgin olive oil; Sea salt and freshly ground black pepper; Leaves from 3 fresh thyme sprigs; 1/2 cup grated Parmigiano-Reggiano cheese; 1 cup panko (Japanese bread crumbs); 1/2 cup (1 stick) unsalted butter, melted, for top

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

4 yellow summer squash, cut in circles

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Leaves from 3 fresh thyme sprigs

1/2 cup grated Parmigiano-Reggiano cheese

1 cup panko (Japanese bread crumbs)

1/2 cup (1 stick) unsalted butter, melted, for top

Preparation

Preheat the oven to 350°F. Toss the squash in a bowl with the oil, salt, pepper, thyme, cheese, and bread crumbs. Put the mixture in a casserole dish and drizzle with the melted butter. Bake for 40 minutes, until golden brown and bubbly.