It’s that time of year where gardens are in full bloom and tomatoes and zucchini seem to be multiplying by the minute. I personally love zucchini in breads or as zucchini pancakes but I’m not as crazy about summer squash. This recipe I made over the weekend for my mom and I turned out to be a delicious way to use those suckers up before they grow too big.
This recipe happens to be vegetarian and can be served as a main dish or as a side. We paired it with salmon and roasted red potatoes and green beans where it got a stamp of approval from my carnivorous dad! Love it when that happens.
Summer Squash Bake
2 small zucchini
2 small summer squash
2 medium tomatoes
1 cup milk
1 tbsp. flour
½ cup shredded cheese (such as mozzarella, cheddar or parmesan)
¾ cup panko breadcrumbs
½ tsp. Italian seasoning or Herbs de Provence
¼ tsp. garlic powder
salt and pepper to taste
Preheat oven to 350 degrees F.
Slice zucchini and summer squash into ¼- ½ inch rounds, trying to keep pieces the same size. Place in baking dish, alternating zucchini and squash until you fill the bottom of the dish. Slice tomatoes and place on top of squash and zucchini.
In a small bowl, combine milk, egg, flour, salt, pepper, Italian seasoning and garlic powder. Whisk with a fork and pour over vegetables in baking dish. Sprinkle cheese on top of tomatoes.
Season the breadcrumbs with a small amount of salt, pepper and Italian seasoning. Pour in an even layer over contents of baking dish. Cook for 25 minutes or until golden brown and vegetables are tender but not overcooked.
Nutrition Facts: 171 Calories, 7g Fat, 19g Carbohydrates, 10g Protein, 2g Fiber, 146g Sodium, 419g Potassium