“A Touch of Italy” Summer Squash

This is another “what-am-I-going-to-do-with-all-of-this-zucchini” post for Becca.  It has a flavor that pairs especially well with an Italian inspired meal.  Try it with Spaghetti With Fire-Roasted Tomato Sauce.  It is best to use fresh basil with this recipe, the flavor is wonderful.  Honey Buns went back for quadruple helpings on this one.

Italian Summer Squash recipe
A Touch of Italy Summer Squash
  • 4-6 summer squash such as zucchini, yellow, or pattypan, cut into 1/2-inch thick slices
  • 1 onion, quartered, then sliced
  • 1 tablespoon fresh basil, chopped fine
  • 2 tablespoons olive oil
  • seasoning salt, to taste
  • parmesan cheese, amount as per your preference
  • 1/2 cup Italian bread crumbs
  • 1/4 cup butter, melted
Saute onions in olive oil for about 3 minutes.  Add the squash and fresh basil to the onions. Sprinkle with seasoning salt to taste.  Continue to saute until the squash is crisp-tender.  Remove from heat and drain or spoon off any juices that are in the bottom of the pan.  Mix in parmesan cheese as per your own taste preference.  We are fans of cheese at our house so we tend to use more.  Mix the cheese into the squash.
Put the mixture into a 2-quart baking dish.
Mix the Italian bread crumbs and melted butter together.  Sprinkle on top of the squash.  (You may decide that you would like extra bread crumbs; just mix up some more and sprinkle until your hearts content.)  Bake in a 350-degree oven for about 20 minutes.


  1. says

    Okay, so I came home from UT to discover that I only had 3 of my pattypan squash left. My variety is supposed to be harvested around 4″ but these monsters were easily 12″. What to do? Compost or try my favorite chef’s recipe. I tried the recipe. Let me just say that my squash was so hard that it took about 1 1/2 hours to bake and yeah, aged squash does not improve with age…at least the parmesan & italian bread crumbs were tasty…! Next time I’m using properly harvested squash cause I love all things squash.

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