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
Print recipe
| Serves | 6-8 |
| Cook time | 1 hour |
| Dietary | Diabetic, Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish |
| Misc | Serve Hot |
| From book | Vegetable of the Day |
Ingredients
- 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
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| 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* | |
| Step 3 | |
| 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. | |
This looks amazing. This is a must try for sure! Going to pin.
Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks so good! Yummy! Pinned. Lou Lou Girls
YUM! I love parmigiana and I love squash, so this looks especially good! I’m always so happy to see whay you bring to The Yuck Stops Here! You’re awesome, I’m so glad I’ve met you and had a chance to get to know you a bit! HUGS
This looks like a delicious meal Erlene, I could happily eat it meat free. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thank you so much for attending week 2 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party this week Thursday 8 PM EST- Sundays at midnight .
Have a great day
Heidy
http://www.themccallumsshamrockpatch.com
This looks delicious. My family likes eggplant parmagiana and squash. I’m looking forward to trying your version soon. Thanks for sharing it with us at Let’s Get Real. Hope to see you again Thursday 5:00 PM EST
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming ! I hope to see you there!
Yum, yum, yum- LOVE this, Erlene!!! Right up my alley. 🙂 Thank you so much for linking up at Snickerdoodle Sunday- hope to see you again on Saturday with your latest makes & bakes!
Sarah (Sadie Seasongoods)
Looks delicious! Thanks for linking up at the Bloggers Brags Pinterest Party.
This looks and sounds delicious! I found you on the Real Food Fridays hop. 🙂
I love summer squash too. This recipe sounds so tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Seems simple enough; looks great! Pinned to my Recipes Using Vegetables board and found you on “Let’s Get Real” linky.
Love this recipe with fresh summer squash. It looks amazing! Thanks for coming by and sharing at Foodie Fridays. Hope to see you again this week.
Blessings,
Shari
Wow this looks delish! I love parmigiana and I love the substitution of summer squash for egg plant!! Pinning~ Terri Henkels
Hi Terri! Can’t wait till you finish your book and get back to blogging 🙂 Glad you stopped by.
Stopping by from Thank Goodness It’s Thursday link party. We eat low carb so this would be perfect! Pinning!
Hi Melinda. This would be perfect for low carb eating….although I would eat it with some bread to soak up all the tomato goodnes…lol. I’m bad like that 🙂
Summer squash is so nice and sweet and the cheese in the parmigiana makes it better even without any meat!. I also think that grilling squash and all sorts of vegetables on the grill is the best and tastiest method. Thanks for sharing it!
Hi Bill. Thanks for stopping by…love your blog! I love squash so I had to make this dish. I agree that the grilling gives it a nice flavor and will keep preparing this dish using the grill for the squash.