I haven’t made scientific calculations about how often zucchini and yellow squash are included in CSA boxes, but if you live in the southern US, probably in about 70–80%. This can be challenging even for zucchini/squash lovers. Tonight I made roasted zucchini and squash, with a little tomato and bell pepper from my CSA box. I had leftover French bread, which was perfect for a homemade crouton finish.
Roasted Zucchini and Squash
- 4-6 zucchini and squash, sliced in medallions, 1/4 inch thick
- 1 onion, sliced in thin rings
- 1/4 c. bell pepper, sliced in thin slivers
- 1/4 c. tomato, chopped
- 1/4 c. olive oil
- 2 cloves garlic, finely chopped
- 1 tbsp dried herbs and spices (oregano and/or thyme with chili powder works well)
- 1-2 c. cubed bread
- 1/4 c. Asiago cheese, grated
- Preheat oven to 450º.
- Toss the vegetables in a Pyrex baking dish. Slice zucchini and squash in medallions.
- Blend the seasonings. I use my Cuisinart Smartstick chopper/grinder. Note: I don’t use salt in most of my recipes. If you want to use salt, the seasoning is a good place to add about 1 tsp.
- Drizzle about half of the seasoning on the vegetables and toss.
- Place in oven, uncovered, and bake 15 minutes.
- Place the cubed bread in a bowl.
- Drizzle the 2nd half of the seasonings on the bread and toss.
- Add the grated cheese to the bread cubes and toss.
- Spread on top of baked vegetables.
- Return vegetables to the oven and bake an additional 5-10 minutes, the croutons are golden brown and crisp.
- Use only zucchini or only squash.
- Use a different pepper: ancho, jalapeño, or banana.
- Use more tomato, or none at all.
- Instead of topping with homemade croutons, sprinkle with just cheese.
- For a vegan dish, finish the vegetables with nutritional yeast instead of croutons or cheese.
© Copyright Pennie Nichols. All Rights Reserved, 2016