Lunches this Week – Baked Summer Squash


Hello happy people!

I hope this Sunday finds you well. The last couple of weeks I’ve been on kind of a chickpea kick. Well, this week I’m mixing it up a little bit,  walking on the wild side, throwing caution to the wind!

Indeed, no chickpeas! It helped that I got a huge zucchini from a woman at work!  But here’s a wonderful baked summer squash.

courtesy of the kitchnwpid-20150726_164644-1.jpg


  • 2 pounds summer squash (zucchini,  pattypan, yellow crookneck)
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/3 cup bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 350°.
  2. Remove the stem ends and slice the squash cross-post in 1/4″ thick rounds.  Toss with olive oil.
  3. Arrange the squash in a 9 x 13 baking dish.
  4. In a small bowl, combine the bread crumbs,  parmesan, salt, and pepper.
  5. Sprinkle the bread crumb mixture over the squash.
  6. Cover the baking dish with foil and bake in the oven for 30 minutes.  Remove foil and bake another 5 minutes until the top is bubbly and crispy.

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