Baked Summer Squash with Cream and Parmesan Bread Crumbs

1 cup coarse fresh Bread Crumbs (page 24) or panko

½ cup finely grated Parmesan cheese

2 garlic cloves, finely chopped

1-2 tablespoons fresh oregano, marjoram, or thyme leaves, chopped

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 pound small summer squash (yellow squash or zucchini), halved lengthwise (or quartered, if all you can find are large squash)

1 cup heavy cream

Preheat the oven to 400°F.
Combine the bread crumbs, Parmesan, garlic, oregano, and 3 tablespoons of the olive oil in a small bowl; season with salt and pepper and set aside.
Place the halved squash in a large ovenproof skillet or 2-quart baking dish. Pour the cream and the remaining 1 tablespoon olive oil over, and season with salt and lots of pepper. Sprinkle the bread crumb mixture on top of the squash and place in the middle rack in the oven.
Bake until the bread crumbs are golden brown, the cream is reduced and starting to caramelize around the edges, and the squash is tender and cooked through, 25 to 30 minutes. Remove from the oven and let cool slightly before eating to avoid roof-of-the-mouth burns.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🍖BarbecuesSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 45m