One-Pan Burrata Summer Veggie Bake

• 6 medium yellow squash (about 8 oz. each), sliced 1/4" thick ↔ Replace
• Kosher salt ↔ Replace
• 3 tbsp. extra-virgin olive oil, divided ↔ Replace
• 1 large yellow onion, thinly sliced ↔ Replace
• 4 garlic cloves, thinly sliced ↔ Replace
• 1 tbsp. fresh thyme leaves ↔ Replace
• 1/4 tsp. crushed red pepper flakes ↔ Replace
• 4 vine-ripened tomatoes, thinly sliced ↔ Replace
• Freshly ground black pepper ↔ Replace
• 2 tbsp. thinly sliced or shredded fresh basil, divided, plus whole leaves for serving ↔ Replace
• 2 oz. Parmesan, grated (about 1 cup), divided ↔ Replace
• 1 lemon, zested ↔ Replace
• 1 large ball of burrata (from an 8-oz. container) ↔ Replace
• 1 c. panko breadcrumbs ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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