The sundried tomatoes in this recipe are totally optional as far as I’m concerned. And with the pretty yellow tomatoes from this week’s box, I think I’d skip them. It’s a recipe adapted from one at Whole Foods. If you don’t have pesto, or don’t like it, just brush the squash slices with olive oil and then use the same breading. The orange juice in the sauce is a really great idea. I’m seeing more and more recipes pairing oranges and tomatoes. Not exactly in season together, I know, but the acids and the sweetness of each complement each other really nicely.
Ingredients:
1/2 cup panko breadcrumbs 1/2 cup shredded Parmigiano-Reggiano 1/4 cup chopped parsley 1/2 teaspoon red pepper flakes 1/2 cup prepared basil pesto 2 pounds zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds 4 oil-packed sun-dried tomatoes, drained 1 pound ripe tomatoes, cored and quartered 1/2 cup orange juice Salt and pepper to taste
Preparation:
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.
Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.