We love hearing from our CSA members and discovering new ways to enjoy our farm-fresh produce. This week, Darleen has shared another wonderful recipe found to be both delicious and satisfying. We’re excited to feature it here and encourage you to give it a try. Happy cooking! Found on the Southern Living website, recipe by Cameron Beall.
Ingredients:
2 Tbsp. olive oil
2 large (12 oz. each) zucchini, cut into 1/4-in.-thick slices (about 5 1/2 cups)
1 large (12 oz.) yellow squash, cut into 1/4-in.-thick slices (about 2 1/2 cups)
1 medium-size (8 oz.) yellow onion, thinly sliced (about 2 cups)
1 tsp. kosher salt, plus more to taste
1 tsp. black pepper
7 oz. Parmesan cheese, shredded (about 1 3/4 cups), divided
1/3 cup panko (Japanese-style breadcrumbs)
1 tsp. grated lemon zest (from 1 lemon)
Directions:
1. Preheat oven to 400℉. Heat oil in a 12-inch cast-iron skillet over medium-high. Add zucchini, squash, onion, salt, and black pepper. Cook, covered, stirring occasionally, until squash mixture is mostly tender, about 10 minutes. Uncover and cook over medium-high, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.
2. Remove from heat, and fold in 1 cup of the Parmesan. Stir together panko, lemon zest, and remaining 3/4 cup Parmesan in a small bowl; sprinkle evenly over squash mixture. Bake in preheated oven until golden on top, about 18 minutes.
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