I drove home from the beach by myself a few weeks ago. In a span of about 6 hours, I managed to binge on my most favorite junk foods.
A Dairy Queen Blizzard. Chex Mix. And Chocolate Chip Cookies.
And if you know me at all, you can be certain that’s a glass of milk in the cup holder.
I know, right? Who does that?
I consumed all of this food after a steady diet of meat, cheese balls and pink drinks.
So when I got home, the grocery haul looked like this:
It’s good to be home.
And it’s good to cook locally and seasonally.
And with that, I bring you baked summer squash. Perfect for a summer night when you’re not looking to make anything too complicated.
All you need to do is slice your squash,
toss with olive oil, salt and pepper,
and layer with a mixture of bread crumbs and cheese.
I found the recipe on The Kitchn last summer, but I had eaten more than my fill of zucchini by then. This summer I was ready to greet it head on.
This was a side dish for dinner one night, and I mixed it up with white wine vinegar, olive oil, and brown rice for salads the next few days.
To make enough to feed 6, you will need:
- 1 1/2 -2 lbs. zucchini and/or summer squash
- 1/4 C olive oil
- 1/3 C bread crumbs
- 1/3 C grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 C fresh, chopped herbs (I used basil)