How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive?

You need 7 ingredients. The key ingredients include: 4 yellow summer squash, cut in circles, 1/4 cup extra-virgin olive oil, Sea salt and freshly ground black pepper, Leaves from 3 fresh thyme sprigs, and more.

Is Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive suitable as general?

Yes, Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive falls under the General category and is a great choice for this type of meal.

How do I store leftover Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Squash with Fresh Thyme, Parmigiano, an

Name: Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yellow summer squash, cut in circles; 1/4 cup extra-virgin olive oil; Sea salt and freshly ground black pepper; Leaves from 3 fresh thyme sprigs; 1/2 cup grated Parmigiano-Reggiano cheese; 1 cup panko (Japanese bread crumbs); 1/2 cup (1 stick) unsalted butter, melted, for top

Try this homemade Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive recipe the whole family will love. Made with yellow summer, extra-virgin ol…

This Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive relies on simple, everyday ingredients such as extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 482 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 yellow summer squash, cut in circles
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Leaves from 3 fresh thyme sprigs
1/2 cup grated Parmigiano-Reggiano cheese
1 cup panko (Japanese bread crumbs)
1/2 cup (1 stick) unsalted butter, melted, for top

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Quick Info

Servings
4 servings
Calories
482 kcal
Category
General

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Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive

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