Broiled Squash
Yields: 4-6 servings
 
Ingredients
  • 1 medium yellow squash, halved lengthwise
  • 2 medium zucchini, halved lengthwise
  • 3 teaspoons extra-virgin olive oil, divided
  • ⅜ teaspoon kosher salt, divided
  • ⅛ teaspoon ground black pepper
  • ¾ cups panko (Japanese bread crumbs)
  • ¼ cup shredded Colby-Jack cheese blend
  • ½ tablespoon unsalted butter, melted
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon minced garlic
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Brush both sides of squash and zucchini with 1½ teaspoons oil. Place cut side up on prepared pan. Sprinkle with ¼ teaspoon salt and pepper. Bake for 15 minutes.
  3. In a medium bowl, stir together bread crumbs, cheese, melted butter, parsley, garlic, remaining 1½ teaspoons oil, and remaining ⅛ teaspoon salt. Sprinkle mixture over squash.
  4. Increase oven temperature to broil. Broil until topping is golden brown, 3 to 5 minutes. Serve immediately.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/tomato-okra-salad/