Baked Squash Parmesan

Course Main Course, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword baked-squash-parmesan, yellow-squash-recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 712kcal

Author Melissa Sperka

4-6 large yellow squash sliced 1/4 inch thick [approximately 4 lb]
2 Tbsp olive oil
2 1/2 tsp Mediterranean Herb seasoning (i.e. Mccormick) OR dried Italian seasoning divided use
1 tsp garlic salt
1 tsp black pepper
1 cup prepared marinara sauce
2 cup shredded mozzarella cheese
4 Tbsp grated Parmesan cheese divided
1/2 cup panko bread crumbs
3 Tbsp melted butter
1 Tbsp chopped fresh basil

Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
In a medium size bowl drizzle the sliced squash with 2 Tbsp olive oil and season with 2 tsp Mediterranean Herb seasoning, salt and black pepper. (Adjust using more or less seasoning, to your taste.)
Stir until the pieces are evenly coated. Arrange the slices in a single layer on the sheet pans.
Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
Spritz a 2 quart shallow baking dish with cooking spray.
Assemble: Arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with 1/3 of marinara sauce, 1/3 of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese.
Repeat layers until all of the ingredients are used ending with shredded mozzarella cheese.
Topping: Toss 1/2 cup panko breadcrumbs with 1/2 tsp of Mediterranean or Italian seasoning, 2 Tbsp grated Parmesan cheese, 1 Tbsp chopped fresh basil and 3 Tbsp melted butter in a small bowl. Sprinkle on top of squash.
Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
Rest for 10 minutes then cut and serve.