Ingredients

The following ingredients have 5 Servings
  • 4 large squash (sliced 1/4 inch thick [approximately 4 lb])
  • 2 Tbsp olive oil
  • 2 1/2 tsp Mediterranean Herb seasoning OR Italian seasoning (divided)
  • garlic salt and black pepper to taste
  • 1 cup prepared marinara sauce
  • 2 cup shredded mozzarella cheese
  • 4 Tbsp grated Parmesan cheese (divided)
  • 1/2 cup panko bread crumbs
  • 3 Tbsp melted butter
  • 1 Tbsp chopped fresh basil

Instruction

  • Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
  • In a mixing bowl, drizzle the sliced squash with 2 Tbsp olive oil and season with 2 tsp Mediterranean Herb seasoning, salt and black pepper to your taste. Use more or less seasoning if desired adjusting to your taste.
  • Stir until the pieces are evenly coated. Arrange the slices in a single layer on the pans.
  • Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
  • Spritz a 3 quart shallow baking dish with cooking spray.
  • To assemble, arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with 1/3 of marinara sauce, 1/3 of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese. [Use a thick marinara sauce for the best results]
  • Repeat until all of the ingredients are used ending with shredded mozzarella cheese.
  • To make the crumb topping: Toss 1/2 cup panko breadcrumbs with 1/2 tsp of Mediterranean or Italian seasoning, 2 Tbsp grated Parmesan cheese, 1 Tbsp chopped fresh basil and 3 Tbsp melted butter. Sprinkle on top.
  • Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
  • Rest for 10 minutes then serve.