Summer Squash, Italian Style

Italian Summer Squash
makes 4 servings

1 lb. summer squash (such as zucchini and yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
6-10 grape tomatoes sliced in half

1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano


Preheat oven to 375°. Slice squash in 1/4"-thick rounds. Toss with olive oil and salt and pepper.

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. Coat both sides of the squash slices with the bread crumb mixture.


Cover baking dish with foil and bake in oven for 20 minutes. Remove foil, stir and turn squash, add the grape tomatoes and half of the herb mixture then bake another 20 minutes.


Top with remaining chopped herbs and serve.