Summer Squash with Onions and Cornbread Crumbs

Summer Squash with Onions and Cornbread Crumbs 

3-4 yellow zucchini, sliced
extra virgin olive oil
kosher salt, pepper, Lawry’s seasoning salt
1 small onion, diced
1/2 c crushed Pepperidge Farm cornbread stuffing
garlic parmesan bread dip seasoning

Heat oven to 400. Put the squash on a sheet pan. Drizzle over oil. Season. Toss to coat. Roast in the oven 10-15 minutes until squash is cooked.

Meanwhile, saute the onion in a little olive oil. In a small bowl, combine the stuffing with little olive oil as well. Season with a little garlic bread dip seasoning.

Once squash is cooked, add to the pan with the onions. Add the stuffing and combine all. Let sit over medium-low heat for a couple minutes, tossing a couple times, to allow the stuffing to suck up some moisture from the veggies. Serve warm or at room temperature.

Advertisements

One thought on “Summer Squash with Onions and Cornbread Crumbs

  1. Pingback: Roasted Veggie Hash | Dad Whats 4 Dinner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s