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.