Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Deborah Madison
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel; Styling: Chelsea Zimmer

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

123 calories; fat 6.6g; saturated fat 1.6g; mono fat 3.8g; poly fat 1g; protein 5g; carbohydrates 10g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 247mg; calcium 84mg; sugars 4g; added sugar 1g.
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