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Creamy Scalloped Squash

Scott Phillips

Servings: 4 to 6

A quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs. Pimientos, easy to find near the olives in the grocery store, add a subtly sweet flavor.


  • Unsalted butter, as needed
  • 1 lb. summer squash, thinly sliced
  • 1 2-oz. jar chopped pimientos, drained
  • Kosher salt and freshly ground black pepper
  • 2/3 cup heavy cream
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1-1/2 Tbs. all-purpose flour
  • 1/3 cup panko

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 45
  • Sodium (mg): 330
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 4


  • Position a rack 6 inches from the broiler, and heat the broiler on high. Butter a shallow 9×13-inch baking dish. In the dish, toss the squash with the pimientos, 1 tsp. salt, and 1/4 tsp. pepper. Broil until the squash is just starting to wilt, about 3 minutes.
  • Meanwhile, in a small bowl, whisk together the cream, Parmigiano, and flour. Pour the mixture evenly over the squash. Top with the panko and broil until bubbly and deep golden brown, 3 to 4 minutes.


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Reviews (1 review)

  • ndchef | 07/17/2016

    This was fantastic! I arranged the squash rather than toss it, and meant to add the pimientoes after the first broil, but forgot. The zucchini was al dente, which was great! Rich taste from the sauce.

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