Fine Cooking Magazine - November/December 2020

Servings:4 to 6

A quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs. Pimientos, easy to find near the olives in the grocery store, add a subtly sweet flavor.

betway电子竞技俱乐部

Unsalted butter, as needed
1 lb. summer squash, thinly sliced
1 2-oz. jar chopped pimientos, drained
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1-1/2 Tbs. all-purpose flour
1/3 cup panko

Calories (kcal) : 160
Fat Calories (kcal): 120
Fat (g): 13
Saturated Fat (g): 8
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 45
Sodium (mg): 330
Carbohydrates (g): 9
Fiber (g): 1
Sugar (g): 3
Protein (g): 4

Preparation

Position a rack 6 inches from the broiler, and heat the broiler on high. Butter a shallow 9×13-inch baking dish. In the dish, toss the squash with the pimientos, 1 tsp. salt, and 1/4 tsp. pepper. Broil until the squash is just starting to wilt, about 3 minutes.
Meanwhile, in a small bowl, whisk together the cream, Parmigiano, and flour. Pour the mixture evenly over the squash. Top with the panko and broil until bubbly and deep golden brown, 3 to 4 minutes.

(1 rating) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Yellow Summer Squash
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Cream
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (1 review)

ndchef| 07/17/2016

This was fantastic! I arranged the squash rather than toss it, and meant to add the pimientoes after the first broil, but forgot. The zucchini was al dente, which was great! Rich taste from the sauce.