Squash Parmesan

Yellow squash in a creamy Parmesan bread sauce, cooked entirely in the microwave. It sounds retro because it is, and it works.

The squash and onion cook in the microwave with just a splash of water until tender, then get drained. Meanwhile, crumbled white bread soaks in milk for five minutes, softening into a panade (that’s the French term for a bread-and-milk paste that adds body to everything from meatballs to gratins). Melted butter and grated Parmesan get stirred into the soaked bread, creating a rich, cheesy binder.

Pour the bread-cheese mixture over the squash, stir it all together, and sprinkle Italian bread crumbs on top. Ten more minutes in the microwave and the cheese melts through while the crumbs add a bit of texture on top.

Kitchen Tips

• Drain the cooked squash thoroughly. Excess water dilutes the cheese sauce and makes the whole dish watery.
• Slice the squash to a uniform ¼ inch so every piece cooks evenly in the microwave.
• The bread crumb topping won’t crisp in the microwave like it would in an oven. For a golden crust, run it under the broiler for 2 minutes after microwaving.

Variations

• Use zucchini instead of yellow squash, as the original recipe suggests.
• Swap Parmesan for sharp cheddar or a blend of Italian cheeses.
• Add a beaten egg to the bread mixture for a firmer, more casserole-like set.