product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Parmesan-Crusted Squash with Fresh Tomato Sauce

Serves 6
Time 35 min
Fresh and sun-dried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.
Ingredients
  • 1/2 cup panko bread crumbs
  • 1/2 cup shredded Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 cup prepared basil pesto
  • 2 pounds zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
  • 4 oil-packed sun-dried tomatoes, drained
  • 1 pound tomatoes, cored and quartered
  • 1/2 cup orange juice
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 425°F.

Line a baking sheet with parchment paper; set aside.

Put breadcrumbs, Parmigiano-Reggiano, parsley and chile flakes into a wide, shallow dish and mix well.

Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture.

Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes, flipping halfway through.

Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth.

Serve squash hot or at room temperature with tomato sauce on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1/2 cup panko bread crumbs
  • 1/2 cup shredded Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 cup prepared basil pesto
  • 2 pounds zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
  • 4 oil-packed sun-dried tomatoes, drained
  • 1 pound tomatoes, cored and quartered
  • 1/2 cup orange juice
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.