Summer or yellow squash is beginning to come in from the garden. It is probably my favorite vegetable, and I usually just saute it the way my mother did, but I decided to step outside of my squash box and do something a little different this time, and I am glad I did because it was delicious. I wanted something a little cheesy, but not a squash casserole. I also had some really good Parmesan, so the combination was perfect.
The recipe calls for scraping the squash. I don’t think most people do this, and it isn’t necessary. My mother always did it, and it prevents there from being any grit in your squash. I just take a serrated knife and literally scrape away the top layer of the yellow part of the squash. I don’t scrape all the way down to the white, just a little into the yellow. For me, it is the difference in good squash and great squash, but if you don’t do it, and are happy with the result, you probably won’t want to go to the effort. I just wanted to share my method.
- 6 medium yellow squash, scraped and thinly sliced
- 2 cloves garlic minced
- 6 Tbsps. butter melted, divided
- 2 cups shredded Parmesan Cheese
- 1 cup panko bread crumbs
- Toss together squash, garlic, 4 Tbsps. butter, and Parmesan cheese.
- Pour into a two quart casserole dish.
- Sprinkle panko on top of squash and drizzle with remaining butter.
- Bake for approximately 30 minutes or until squash is tender and panko is golden brown.