Photo: Erin Kunkel; Styling: Chelsea Zimmer
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 6 (serving size: about 1/2 cup)

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Ratings & Reviews

Easy and Healthy!

May 17, 2016
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!

Delicious vegetable side

May 17, 2016
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!!

3 1/2 stars

July 18, 2016
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!

Quite nice

August 12, 2016
Needed 10 min more baking at 400, but then it was perfect.