The following seasonally apropos recipe for Roasted Summer Squash is from SurvivalBlog reader J.P.V..
Ingredients
- 1 pound summer squash (two medium-sized ones)
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon bread crumbs
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt or to taste
Directions
- Pre-heat oven to 400 F.
- Cut squash into ½”-thick slices.
- Toss with olive oil.
- Combine remaining ingredients in a small bowl and toss with squash.
- Place squash on a baking pan and roast 12-14 minutes or until squash is tender.
- Broil 1-2 minutes or until crumbs are lightly browned.
Chef’s Note
For squash that is tender-crisp, cut it a little thicker.
STORAGE
Leftovers can be stored in an airtight container in your refrigerator for up to 3 days.
To reheat, place under broiler or in a toaster oven for 2-3 minutes, until crispy.
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