Baked Zucchini

One of the most prolific plants in the garden and hardy as all get out, summer squash is worth every inch it takes over. During peak season there is always excess, so if you don’t grow it, find someone who does and they would be happy to unload some. I have grey, yellow straight and black beauty going and I use them all the same. It is fun to mix them all together and get different shades of color.

What do you do with all these mild vegetables to keep things mixed up? There is the obvious zucchini bread that more often than not is not as healthy as it sounds. You can certainly make it better by making some simple substitutions. Another great option is to grate it up and add it to stir fries and casseroles. I love it in my taco meat, enchiladas and sloppy joes this way. Grate it up and freeze in recipe sized bags to use it year round. If you have squash that are over grown, just scoop out the seeds and fill the cavity with pasta sauce, cheese and bread crumbs, then bake for a great side dish.

This recipe makes a fun side dish that has wide appeal. I avoid using the store bought cooking sprays in the cans as they use cheap oils and added junk that I don’t want. Nor Pro makes a “Mr. Mister” that I use for my oil spraying needs. The oil aids in browning in this recipe which give a better appearance, texture and flavor. I make my own bread crumbs from bread failures (bricks) and keep them in the freezer so they are ready to use.

2 med. summer squash, thickly sliced (7mm on mandolin)
1 egg beaten until frothy
1/3 cup sprouted flour
1/3 cup finely grated piave or parmesan
1/3 cup whole wheat bread crumbs
2 teaspoon Italian seasoning
½ teaspoon garlic salt
1/8 teaspoon pepper

Combine flour, cheese, bread crumbs and seasonings. Coat each zucchini round in beaten egg, then in flour mixture, place on a baking sheet lined with parchment paper and sprayed with oil. Once laid out, spray the tops of each round with oil and bake for 18 minutes at 375 degrees. Serve with marinara or ranch dressing.

This post is shared on Whole Foods for the Holidays, GNOWFGLINS Tuesday Twister and Real Food Wednesday.