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

Ingredients

vegetables

• 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

seasoning

• 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)

topping

• 1-2 c. cubed bread
• 1/4 c. Asiago cheese, grated

Process

1. Preheat oven to 450º.
2. Toss the vegetables in a Pyrex baking dish. Slice zucchini and squash in medallions.
3. 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.
4. Drizzle about half of the seasoning on the vegetables and toss.
5. Place in oven, uncovered, and bake 15 minutes.
6. Place the cubed bread in a bowl.
7. Drizzle the 2nd half of the seasonings on the bread and toss.
8. Add the grated cheese to the bread cubes and toss.
9. Spread on top of baked vegetables.
10. Return vegetables to the oven and bake an additional 5-10 minutes, the croutons are golden brown and crisp.
11. Enjoy!

Variations

• 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