Preheat your oven to 400ºF. This is essential for achieving that perfect baked texture.
Line a large baking sheet with aluminum foil and brush it with olive oil. This step ensures the squash doesn’t stick and makes for easier cleanup!
Toss the sliced pattypan squash and onion with 2 tablespoons of olive oil, salt, and pepper. Make sure every piece is coated evenly to allow for even roasting.
Arrange the squash and onion mixture in a single layer on the prepared baking sheet. Spread them out so they roast nicely and get that lovely caramelization.
Spoon the marinara sauce over the squash slices. Use a generous amount to ensure each piece is well-covered, adding moisture and flavor.
Bake in the preheated oven for 15 to 18 minutes, checking for tenderness. The pattypan squash should be soft and cooked through. The baking time may vary based on the thickness of the slices.
After the initial baking, sprinkle the parmesan and mozzarella (or fontina) cheeses over the top of the squash and return it to the oven. Bake for an additional 5 to 7 minutes, until the cheese is melted and begins to brown.
While that’s baking, prepare the garlic breadcrumbs. In a medium skillet, heat 2 tablespoons of olive oil and the chopped garlic over medium heat until the oil is hot and the garlic is fragrant, about 2 to 3 minutes. Be careful not to burn the garlic.
Add the panko breadcrumbs, oregano, parsley, salt, and pepper. Stir until the breadcrumbs are golden brown, which should take about 8 to 10 minutes. This step adds a wonderful crunch to the dish.
Once the squash is done baking, remove it from the oven and sprinkle the golden breadcrumbs over the top. Serve hot and enjoy the wonderful flavors!
