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.
Parmesan Crusted Squash with Fresh Tomato Sauce
