You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.
2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced orange bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced zucchini
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread
1 tablespoon chopped fresh oregano
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon sherry vinegar
Est. added sugars 1g
How to Make It
Preheat oven to 450°.
Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.
We're already starting the plethora of squash this late spring, so this recipe was perfect! I sauteed the onion/bell peppers in my cast iron skillet so that it could go directly into the oven then broiler. My squash couldn't be in a single layer - more like two layers+, but no problems. I used dried oregano between the onion/bell pepper mixture and the squash, and then sprinkled panko crumbs mixed with the freshly grated parmesan on top and just spritzed it with cooking spray. I put the skillet in the oven for 10 minutes - the crumbs browned perfectly so no need to put it into the broiler. I'd say that this serves really 8 people, but maybe my measurements were a little generous on the onions/peppers/squash! Looking forward to trying it with tomatoes - or even using some mushrooms! This is a recipe that can easily be made for just 2 (with adjusted amounts) or increased to put into a 9 x 13 casserole. My thoughts are that this could also be made ahead and then baked before serving. Yummy!
Very flavorful and easier to put together than I initially thought. However, the squash needed a bit longer to cook. I kept it in for 10 minutes then broiled for 2 and the squash still wasn't fully cooked. Next time, 15 minutes and probably no need to broil because it was starting to brown nicely. I cheated and used pre-made bread crumbs. Will make again. A great way to use up garden squash!