8-12medium summer squashI usually use yellow crooked neck squash and zucchini
1tspkosher salt
1/2tsppepper
1/2tspdried Italian Seasoning
1/4cupolive oilenough to evenly coat all squash
1/2cuponion, diced
For the Gratin Topping
1cupwhole wheat breadcrumbs
1/2cupParmesan cheese, roughly chopped
6tbspbutter, cold
1/2tspdried Italian Seasoning
Instructions
Preheat oven to 425 degrees. Wash and remove the ends of all squash. Slice into 1/4 inch coins.
Toss squash with olive oil, salt and pepper, 1/2 tsp of Italian Seasoning, and diced onion. Arrange in an 11x13 baking dish and bake for approximately 20 minutes, stirring the squash about halfway through cooking. (Adjust time for the amount of squash you are cooking.) When squash is firm but fork tender, remove from oven. Much of the liquid released during cooking should have cooked off.
While squash is in the oven, combine whole wheat bread crumbs (or give leftover bread a whirl in the food processor to make bread crumbs), Parmesan Cheese, cold butter, and Italian Seasoning in the food processor until the mixture is well combined.
When you remove the precooked squash from the oven, sprinkle the breadcrumb mixture evenly over the top and put the squash back in the oven for 15 minutes or until the gratin topping is golden brown on top. Enjoy!