Another squash recipe for those of us with an abundance from our backyard gardens! I didn’t even take step-by-step photos because I didn’t really know what the heck I was doing until it was done. I was pleasantly surprised at how good it was. Filling, healthy and yummy. Can’t go wrong there.
Basically, I sauteed the sliced squash and onion and garlic until lightly browned. I added a small can of tomato sauce, seasoned it with salt, pepper, chili flakes and basil, then topped it with a few chunks of mozzarella and some Parmesan.
Then I put the whole thing under the broiler, just for a few minutes until the cheese was melty. I served it with some whole wheat spaghetti dressed with olive oil. Perfecto!
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Summer Squash Parmesan
2 lbs. assorted summer squash (yellow, zucchini, patty pan), sliced
1/2 medium onion, sliced thinly
1 clove garlic, minced
1 small (8 oz.) can tomato sauce
1/2 cup mozzarella, grated or in small pieces
1/4 cup grated Parmesan
1/2 cup fresh basil leaves, rolled and sliced thin
salt, pepper, chili flakes to taste
olive oil
1 lb whole wheat or whole grain spaghetti
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Boil water and cook spaghetti according to package directions.
While spaghetti is cooking, heat 2 Tbsp olive oil and saute squash, onion and garlic. Season with salt and pepper. When squash is lightly browned and mostly cooked through, pour in the tomato sauce and stir through. Season again with salt, pepper, chili flakes and most of the basil.
Top the squash with the mozzarella and Parmesan and put under the broiler until the sauce bubbles and the cheese is melted.
Dress the drained pasta in olive oil and serve with the squash.
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