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. You’ll find the recipe below.
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Zucchini Parmesan
The below recipe for zucchini parmesan follows the exact method I use to make eggplant parmesan: roast vegetables; then layer them with tomato sauce and parmesan. There’s no breading or frying here; rather the roasted squash is layered with parmesan and tomato sauce and the whole ensemble gets topped with a layer of parmesan-bread crumbs. It’s completely irresistible. Here’s the play-by-play: Slice 3.5-5 lbs. of summer squash into 1/4-inch thick rounds. A mandoline is helpful here. Toss the sliced squash with olive oil, salt, and pepper in a large bowl. (An extra-large bowl is handy here.) Roast the squash slices on two sheet pans (x-large sheet pans are handy here.) Layer the squash with tomato sauce and parmesan in a 9×13-inch pan. Stir together fresh bread crumbs, parmesan, and olive oil; then … … pile it atop the assembled casserole. Bake until evenly golden. Serve immediately or at room temperature. Here are two tomato sauces I love, one calling for fresh tomatoes, one for canned. Of course, your favorite jarred sauce will work great here. I love all of the Rao’s brand sauces.
5 from 8 reviews