Last week I got to spend time a farm where a friend has a CSA share out on Long Island. Summer squash was in abundance and I came home with an armful. We were grilling that night and I came this close to slicing the squash and tossing them on the grill.
Maybe it's because we're no long on Grilling Month, or maybe it's because I often am disappointed with grilled squash, but I decided to bake it all (including a few Little Prince eggplants) instead, with a generous coating of breadcrumbs and Parmesan. We had kids coming for dinner and I was hoping this preparation would encourage their interest in it.
It worked. And it worked so well and so quickly, that before I had a chance to photograph it (or eat more than a forkful), it was gone.
Baked Summer Squash
makes 6 servings
1 1/2 - 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
Top with chopped herbs and serve.