Baked Summer Squash
Summer squash is a very versatile and easy vegetable. It can be cooked with no need to peel. You can grill it, baste with oil or marinade, it’s great for shish kabobs, a simple casserole, roast it – it’s good! Try the recipe below for a great summer dish.
| Ingredients | Amount |
|---|---|
| Mixed squash | 1 1/2# |
| Salt | To taste |
| Pepper | To taste |
| Flour | 1 Cup |
| Dried thyme | 1-2 Tsp |
| Curry powder | 1/2 Tsp |
| Fresh oregano | 1 Tbsp (or more) |
| Safflower oil | 1/2 Cup |
| Tomato juice | 1 Cup |
Directions
Heat oven to 400 degrees. Oil large baking dish. Slice squash 1/8 inch thick. Season with salt and pepper. Place in baking dish to make overlapping layers. Combine remaining ingredients and spread on top of summer squash. Bake until lightly browned, 20-25 minutes. Serve hot. This recipe also works for eggplant, green tomatoes, and onions too.
From Annie Perkinson of Flying Cloud Farm, NC
