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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, toss the breadcrumbs, sage and 2 tbsp. EVOO. Transfer to a medium skillet and cook, stirring, over medium heat until golden and crisp, 6 to 8 minutes. Season with salt and pepper.

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  • Wash the squash well, but don't peel. Slice off one end of each and, using a long spoon, scrape out the seeds. Cut crosswise into 1/2-inch-thick rounds.

  • In a large skillet, heat the remaining 1/4 cup EVOO over medium-high heat. Working in batches, add the squash rounds and cook, undisturbed, until golden and crisp around the edges, about 5 minutes. Flip and cook until tender when pierced with a fork, about 3 minutes more. Drain on a paper towel.

  • Transfer the squash rings to a platter and season with salt and pepper. Garnish with the breadcrumbs and parmesan.

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