Free Recipe

Serves 4 to 6

Ingredients

• ¼ cup extra-virgin olive oil
• 1 medium onion, chopped
• 1 large celery rib
• 4 cloves garlic, chopped fine
• 2 pounds (900 g) yellow squash, ends trimmed, sliced ¼ inch (6 mm) thick
• 1 cup store-bought seasoned breadcrumbs or Mamma’s Breadcrumbs (see recipe)
• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced in small rings
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup finely grated Pecorino Romano cheese
• 2 eggs
• ½ cup unseasoned breadcrumbs

Method

Preheat the oven to 400° (200°C). Lightly butter an 8 inch (20 cm) glass pie pan or gratin pan.

Heat olive oil in a 14 inch skillet; add onion and cook until it starts to turn golden brown. Add celery, garlic and sliced squash to skillet. Cook until squash is very soft and pan juices are almost dry. Transfer mixture to a bowl and let cool.

To the bowl of cooled squash, add Mamma’s Breadcrumbs, parsley, green onions, salt, pepper, cheese and eggs. Mix well.

Spread the squash mixture evenly in the prepared pan. Sprinkle with unseasoned breadcrumbs. Bake 20 minutes until lightly browned.

MAMMA’S PANE GRATTUGIATO CONDITO
Mamma’s Breadcrumbs

Makes about 7 cups

Ingredients

• 3 cups fine, stale, breadcrumbs
• 2 cups finely grated Pecorino Romano cheese
• 6 green onions, finely chopped
• ½ cup fresh Italian parsley, finely chopped
• 3 cloves garlic, minced
• 1/3 cup finely chopped fresh oregano
• 1/3 cup finely chopped fresh basil
• ½ tablespoon kosher salt
• ½ tablespoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Method

Preheat the oven to 300°F (150° C). Spread the stale breadcrumbs evenly on a large sheet pan. Bake in the oven for 10-15 minutes until the breadcrumbs are dry and lightly brown. Let cool.

Transfer to a bowl, add all the remaining ingredients and mix well. Store in an airtight container or re-sealable plastic bag.