Sunday, August 10, 2014

Summer Squash and Zucchini Bake

The abundance of zucchini and summer squash in our garden is still overwhelming. This is the longest we have ever had plants to continue to produce; we are blessed this year. However, this also means that I have to find new ways to use the vegetables in order to avoid burnout. While I love our traditional methods, this recipe allowed me to focus on the natural flavors of the squash in a healthier method. Unlike squash casserole, there is no cream or large amounts of cheese in this recipe.....although I do enjoy squash casserole! I also threw in some jalapenos for a little spice, and, in full disclosure, I needed to use up some of the dozens of jalapenos coming from our garden. Try this recipe. You will be pleasantly surprised!
1.5 Pounds Yellow Squash, Thinly Sliced
1.5 Pounds Zucchini, Thinly Sliced
1/4 Cup Canola Oil
1 Clove Garlic, Minced
2 Jalapenos, Minced
1/2 Cup Panko Breadcrumbs
1/2 Cup Grated Parmesan Cheese
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1. Toss the squash, zucchini, oil, garlic, and jalapenos in a large bowl.
2. Stack the slices tightly in a casserole dish. Pour any residual oil and jalapeno or garlic over the slices.
3. In a small bowl, combine the breadcrumbs, cheese, salt and pepper.
4. Liberally cover the top of the slices with the breadcrumb mixture.
5. Tightly cover with foil and bake at 350 degrees for 90 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden.

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