I would be happy to share my recipe for Summer Squash Parmesan. It's pretty lovely, and dead simple. Basically, slice the summer squash lengthwise into about 1/4" thick slices and coat with breadcrumbs (add a bit of dried herbs, salt and pepper to the breadcrumbs as well), spray with a bit of olive oil and bake at 400° for about 20 minutes, flipping it halfway through. Then layer in a baking dish with fresh tomato, basil, minced garlic and cheese (vegan mozz would work fine), and bake at 450° for about 10 minutes, or long enough for the cheese to melt and get a bit golden.
It's a perfect summer meal - very light compared to eggplant parm, and really tasty.
Another thing that I do during the summer when squash is crazy abundant is grate it and freeze it in one-squash portions in Ziploc bags. Then during the winter I just throw a bag of squash into soups, especially pureed ones like Mulligitawny soup. Doesn't add a huge amount to the flavor profile, but gives it some body, and extra veggie content. You can also make brownies with grated zucchini, by the way, and they're AMAZING.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2010-07-23 05:46 pm (UTC)It's a perfect summer meal - very light compared to eggplant parm, and really tasty.
Another thing that I do during the summer when squash is crazy abundant is grate it and freeze it in one-squash portions in Ziploc bags. Then during the winter I just throw a bag of squash into soups, especially pureed ones like Mulligitawny soup. Doesn't add a huge amount to the flavor profile, but gives it some body, and extra veggie content. You can also make brownies with grated zucchini, by the way, and they're AMAZING.