Baked Summer Squash

makes 6 servings
 
Source: http://www.thekitchn.com/recipe-baked-summer-squash-60018

I loved this dish! If reheating for later, add olive oil each time to eliminate dryness.

Ingredients
1 1/2 - 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

Directions
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
Top with chopped herbs and serve.

My Modifications
Instead of using Parmesan cheese, I used quinoa. And another time I used half Parmesan and half quinoa...which I've decided I liked the best. Give it a try! Cuts the calories by a large amount!

The herbs & yellow squash used in this dish all came from my own garden.