Needed 10 min more baking at 400, but then it was perfect.
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!
Made this exactly as the recipe in my cast iron pan and it came out perfect! I am always looking for more interesting vegetable dishes and this really fills the bill. Delicious!!
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!