When we have a week with just one zucchini, or just one crookneck squash, like this week, I’m sometimes at a loss for what to do with them. But that’s just me thinking everything has to be made in big batches. I ran across a recipe that reminded me that simple and small is ok. It was suggested by the farmers market in Macon, Mulberry Market, that’s run by a community health center – so the focus is on healthy food for our state’s food deserts, and healthy recipes.
Ingredients:
summer squash 1 tablespoon olive oil 2 tablespoons grated Parmesan 1 tablespoon panko lemon pepper seasoning salt
Preparation:
Heat oven to 400 degrees. Slice your squash as thin or thick as you like and in a large bowl, toss with 1 tablespoon olive oil.
Make breading: In a small bowl, combine 2 tablespoons grated Parmesan, 1 tablespoon panko, some lemon pepper seasoning and salt. (This is plenty of breading for two or three squash.)
Sprinkle breading over squash slices and toss to coat evenly. Arrange slices on a baking sheet and roast 12 to 15 minutes. You can run these under the broiler if you want something that’s a little browner and crispier.