When I say summer squash, what do you think? You probably think of a fridge that is overflowing with yellow phallic shaped zucchinis that are coming out of every nook and cranny of your fridge. Why? Because summer squash is one of the darlings of the CSA world. If you are apart of a CSA or something CSA adjacent, you know what I mean. You get it a….lot..
Summer squash, for one, is healthy. It’s damn healthy. See how I used damn there to make my point? I’M A REBEL! It’s low in fat, has a nice bit of Vitamin C in it, and it’s a healthy alternative to using carbs. PLUS, it’s only apart of one of the oldest species of vegetables on the planet! So you’re eating like the Kennedy’s of the North American vegetable world. There’s evidence of it going back 10,000 years!
But back to my story about how summer squash is a burden and is ruining your fridge’s vibe.
Summer squash doesn’t have to be a burden, it has great flavor and it’s a great vessel for other flavors too. I got the idea to make this bake from my zucchini lasagna idea.
So basically what this is, it’s thinly sliced broiled pieces of summer squash with layers of delicious fresh tomato sauce and savory Italian cheese. The end result? A pretty damn satisfying experience without having to take the carbo-load plunge. A victory on all fronts if I ever saw one folks.
Recipe: Summer Squash Bake
Ingredients
2 Large Tomatoes
1 Clove of Garlic
1 Fresh Sprig of Thyme
2 Large Summer Squashes
8 oz. Fresh Mozzarella
1/2 Oz. Parmesan Cheese
1/2 Oz. Fresh Basil
1/2 Cup of Panko
2 Tbsp. Olive Oil
Course salt
Method
Grate your tomato into a saucepan , crush your garlic and add it to the pan. Then add your a tablespoon of olive oil, thyme, salt, and pepper.
Simmer it and cook for about 10 minutes.
Slice the squash into Half Dollar sized slices, brush with olive oil, salt, and pepper then broil on a baking sheet until well browned.
While they are cooking, prep your mozzarella by cutting into thin slices.
Once your squash is cooked, layer a third of your squash onto a baking dish, then add some of your sauce, then the mozzarella, and finally the basil. Try for three layers, then top with your Parmesan cheese and panko crumbs.
Bake in the oven for 15 minutes and enjoy!
- 2 Large Tomatoes
- 1 Clove of Garlic
- 1 Fresh Sprig of Thyme
- 2 Large Summer Squashes
- 8 oz. Fresh Mozzarella
- 1/2 Oz. Parmesan Cheese
- 1/2 Oz. Fresh Basil
- 1/2 Cup of Panko
- 2 Tbsp. Olive Oil
- Course salt
- Grate your tomato into a saucepan , crush your garlic and add it to the pan. Then add your a tablespoon of olive oil, thyme, salt, and pepper.
- Simmer it and cook for about 10 minutes.
- Slice the squash into Half Dollar sized slices, brush with olive oil, salt, and pepper then broil on a baking sheet until well browned.
- While they are cooking, prep your mozzarella by cutting into thin slices.
- Once your squash is cooked, layer a third of your squash onto a baking dish, then add some of your sauce, then the mozzarella, and finally the basil. Try for three layers, then top with your Parmesan cheese and panko crumbs.
- Bake in the oven for 15 minutes and enjoy!
