Yesterday afternoon I returned from a week away to find a dozen summer squash in my fridge. It wasn't the best-looking lot — not pristine enough to make this raw salad or this spaghetti — but it was still absolutely fit for consumption.
I knew just the recipe to make with that 5-lb. collection of neglected courgettes: zucchini parmesan. When roasted and layered between homemade tomato sauce and parmesan, and topped with a layer of crispy bread crumbs, no one would know the days of those summer squash were numbered.
This is one of my favorite ways to put a heap of summer squash to good use. Find the recipe here:
| Zucchini Parmesan |
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A Few More Favorite Summer Squash Recipes
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Zucchini Bread (Award Winning 🎉🎉🎉)
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Sautéed Summer Squash with Mint, Basil & Pine Nuts
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Roasted Ratatouille = The Best Ratatouille
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Veggie-Loaded Stuffed Bell Peppers
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Vegetarian Tortilla Casserole
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Summer Squash Pizza with Burrata and Basil
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Toasted Orecchiette with Zucchini & Corn
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