This spring was a little wild where I live. It stayed cool into mid-May and it rained a lot. It was actually quite pleasant. The only draw back is that my garden did not flourish, in fact my garden did not grow at all, with the exception of my squash. And flourish they did; so much so that I have a vine growing up the side of my house, I even had to cut it back because it was interested in taking over the front door.
With the bounty of squash I am getting, and the lack of any other vegetables, I figured I'd better come up with some good recipes. I decided to try my hand at coating and baking this particular squash, which is a yellow summer squash, and I admit, I was very pleased with the results as was my dubious husband. The squash ended up being tender with a delicious, slightly crusty, outside.
Parmesan Crusted Squash
Recipe by Caroline
Pictures by Caroline
1 large summer squash, sliced 1/4 inch thick
1/3 cup bread crumbs, I used Italian
1/3 cup grated Parmesan cheese
1 egg white
1. Slice your squash into 1/4 inch slices, set aside.
2. Put your egg white in a shallow bowl. Mix the bread crumbs and Parmesan cheese in another shallow bowl.
3. One at a time, submerge your squash into the egg white, let the excess drip off, and then dip into the bread crumb mixture, being sure to coat both sides of the squash. Place in a 9x13 glass baking dish in a single layer.
4. Once you have all the squash coated, lightly salt them and sprinkle any extra bread crumb mixture you have over top; cook the squash in the broiler for approximately 3-5 minutes until golden brown. Take out of the broiler, flip each squash and repeat on the other side. Serve warm.