Baked Tomato & Cucuzza Squash
Baked Tomato & Cucuzza Squash
Baked Tomato & Cucuzza Squash
Baked Tomato & Cucuzza Squash

Baked Tomato & Cucuzza Squash

David Venable

This is a perfect recipe to utilize your summer bounty. Make it as a side to a main course, or make it the entree. Vegetarian approved!

Ingredients

  • 2 cucuzza squash (or large zucchini squash), sliced
  • 3 large tomatoes, sliced
  • Salt and pepper, to taste
  • 1/3 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 cup Parmesan cheese, grated
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh parsley
  • 3/4 cup breadcrumbs

Directions

Preheat the oven to 425°F.
Sauté the onion and garlic in a small skillet over medium heat until lightly browned, about 5 minutes. Set aside.
In a medium-size casserole or baker, place half of the squash on the bottom of the dish and top with half of the tomato slices. Evenly spread the onion and garlic on top of the tomatoes and season with salt and pepper.
Make a layer with the remaining squash and tomatoes next, then sprinkle the Parmesan, breadcrumbs, thyme, and parsley on top, in that order. Bake for 30 minutes, or until the squash is fork tender.

Cook's Notes

Layer the zucchini slices on some paper towels or a dish towel and sprinkle with a few pinches of salt. Place some weight (such as a heavy cutting board) on the zucchini slices and press for at least an hour. This will release some of the zucchini’s natural water, which in turn, will not leach onto the final baked product. After pressing, prepare the recipe as directed.

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