I’ve included a zucchini parmesan recipe that would work pretty well with whatever squash and squashlike veggies you have laying around. Like eggplant. Wait.. is eggplant a squash? I don’t know, but this tasted really really good. Really really really good and the instructions are comprised almost entirely of “throw everything in a bowl” which is about my speed. Served here with some Amy’s Tomato Bisque and a slide of fancy focaccia from the Coffee Depot in Christiansburg, Virginia.
Full article includes recipe for zucchini parmesan
Simplest Zucchani Parmesan Ever
Ingredients:
- 1 medium zucchini chopped
- 1 small yellow squash chopped
- .5c small onion chopped
- .25c feta cheese
- 1 medium parsnip chopped
- 2 tbsp olive oil
- .75c Parmesan cheese
- Red pepper flakes to taste (tsp or two)
- Couple dashes of garlic salt
Instructions
Mix everything together and cook in a 9 inch baking pan for 20 minutes.
Notes
Just in the spirit of full disclosure, I should say that I don’t think I actually used a measuring cup for any of this. I needed to finish off the feta, the last of a very sad looking onion, and a parsnip that had been in my refrigerator long enough to qualify for rent control. Also, what I call Parmesan cheese is actually Kroger brand “Italian mix.” Would Parmesan have been better? Probably. Half as much for twice the price better? Probably not.
