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.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
