Yellow summer squash is one of my favorite vegetables. This summer squash parmigiana dish is not only hearty and tasty, but can easily be a meatless meal on its own! Well, I could eat this dish as a meatless meal. My hubby and oldest son are big time carnivores and insist on having meat for every meal. However, my husband said that he would consider eating this dish as a meatless alternative if I add pasta to this dish, so I consider this a winning dish in my book. Maybe someday I’ll get them to eat a completely meatless meal.
Normally, I just cut squashes into large cubes and roast them in the oven, but decided to try a recipe in the “Vegetable of the Day” cookbook, by Kate McMillan. This recipe is a play on eggplant parmigiana and substitutes the eggplant for yellow squash. It’s just summer squash layered with diced tomatoes and mozzarella cheese…yum!
The original recipe uses grilled summer squash (which I did), but if you’re short on time, cook them in a pan or oven before layering them in your baking dish. I also cut the bake time from 35 minutes to 20 minutes because I like my squash a little firmer.
How do you like to eat your summer squash?
Summer Squash Parmigiana
|Cook time||1 hour|
|Meal type||Lunch, Main Dish, Side Dish|
|From book||Vegetable of the Day|
- 4 tablespoons olive oil
- 3 cloves pressed or finely chopped garlic
- 1 can 28 oz. diced tomatoes
- 1/2 teaspoon dried basil
- 2lb summer squash (2 large summer squash, cut lengthwise into 1/3)
- 4-6oz fresh mozzarella (cut into thin slices)
- 1/4 cup grated parmesan cheese
- salt and pepper
|In a large pan, warm 1 tablespoon of olive oil and pressed garlic over medium-low heat. Add diced tomatoes and 1/4 tsp. salt, and 1/2 tsp. dried basil. Turn heat up to medium-high and cook for 20-25 minutes until the sauce thickens, stirring occasionally. Remove from heat and set aside.|
|Prepare grill and heat to medium-high. While the grill is heating, prepare your squash. Place cut squash in a sheet pan and drizzle 3 tablespoons of olive oil over the cut squash and lightly season with salt and pepper. Toss to coat and place onto the grill. Cook for 3-4 minutes until the squash are slightly soft and remove back into the sheet pan. Set aside. *Do not over cook the squash or it will get too mushy when baked*|
|Lightly oil an 8x8 baking dish. Place 1/4 cup of the diced tomato sauce in the pan and spread around. Next, place 1/3rd of the cut squash down and place another 1/4 cup diced tomato sauce. Then, place 1/3rd or the cut mozzarella and parmesan cheese on top. Repeat the steps until your last layer is sauce and cheese. Bake for 20-25 minutes at 350F. Can be served warm or at room temperature.|