baked yellow squash rounds . . . a Summer hors d'oeuvre

Sundays are typically a day of rest in our home . . . and after a busy week, I always appreciate a slower paced day.

Sundays are also my favorite day of the week to cook and bake. Since we're not rushing from one errand, or activity, to the next, I feel like I can enjoy whatever I'm preparing for breakfast, lunch, and dinner.

And since I can almost count on my husband, and maybe a few of our kids, taking a Sunday afternoon nap, I know that I'll have the extra time to make simple and delicious snacks like this one.

Breading and then baking vegetables is one of my favorite ways to share them with my family and friends.

I do this with zucchini, heirloom tomatoes, eggplant, onions, and fennel . . . and they're all delicious. 

It might seem like a lot of work to bread each slice, but my six-year-old loves to help me (and she recently recruited my five-year-old) . . . so I set up the breading station and sheet pans . . . and they go to town.

Before I know it, the kids are done . . . and I'm popping the yellow squash rounds in the oven and heating up my favorite red pasta sauce from Trader Joe's.

The fresh herbs and lemon zest brighten up this beautiful and delicious dish . . . making it a perfect Summer snack or hors d'oeuvre! 

Did you notice the small basil leaves in the photos? They're from my Savour basil tree!

baked yellow squash rounds

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2 medium yellow Summer squash, cut crosswise into 3/8-inch slices

1 1/2 cups Panko bread crumbs

1/2 cup grated Parmesan

1 egg, beaten
1 cup flour

Olive oil

salt & pepper

your favorite Marinara, or red sauce

flat leaf parsley, chopped

basil, chopped

Zest of half a lemon

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. I've noticed that this helps give the yellow squash rounds a crispier texture.

Pour the beaten egg in a shallow dish; set aside. Pour the flour in a shallow dish; set aside. Mix the bread crumbs and Parmesan cheese, and place in another shallow bowl; set aside.

Lightly flour the rounds with flour, then dip each yellow squash slice in the beaten egg, and then in the bread crumb/cheese mixture.

Arrange breaded squash slices in a single layer on a baking sheet. Sprinkle salt and pepper. Drizzle with olive oil.  Bake for 10 minutes on one side; and then using a fork, or tongs, turn turn the slices over and bake for an additional 8 to 10 minutes.

While the yellow squash slices are baking, heat your favorite Marinara, or red pasta sauce, and then pour into a bowl for dipping. 

Remove rounds from the oven, and sprinkle with fresh chopped parsley, basil, and lemon zest. 

Sprinkle with salt and pepper to taste. Enjoy!

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yellow squash & Parmesan frittata with garden tomatoes and fresh herbs

I love late Spring and Summer for the abundance of fruits and vegetables these seasons bring to us!

Yellow squash and zucchini are a year-round favorite of mine, second to haricot verts.

I typically enjoy them sauteed with shallots; but when I really want to treat myself to a light and delicious dish, then I use them to make a flavorful yellow squash & Parmesan frittata.

Although you can make this frittata with zucchini, I love the tender sweetness of yellow squash, and their bright yellow color makes for a vibrant dish. This frittata looks like sunshine on a plate!

Frittatas are a deliciously simple and versatile dish to make. With eggs as their base, you can add vegetables, meat, and/or cheeses . . . and they can be served for breakfast, brunch, lunch, and dinner.

I've made many frittata variations over the years, and this is one of my favorites, especially this time of year when squash is at its peak. 

In this dish, sweet yellow squash pairs well with Parmesan cheese . . . and I add crushed red pepper flakes for a pop of heat, but you don't have to add them.

I love the Panko & Parmesan crust on top. Goodness, it is so good paired with the tender eggs and squash . . . just the right amount of crispy on top.

My favorite additions this season are tomatoes from my garden . . . and Greek basil. The little ones proudly picked the tomatoes for me from their plants . . . and did you notice the beautiful, bright green herb leaves in the photos? They're from my Greek basil tree!

I love preparing this a yellow squash & Parmesan frittata for myself (because it's so pretty and delicious!) . . . but also as a brunch or light lunch dish for family and friends. Add fresh herbs and garden tomatoes . . . and you have a wonderful Summer meal.

Ingredients for a yellow squash frittata

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1 1/2 lbs yellow squash (about 3 large ones), sliced thin

10 eggs

1 large shallot, chopped

1/3 cup freshly grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes (optional)

salt and pepper

2 Tablespoons unsalted butter 

3 Tablespoons olive oil

2 Tablespoons fresh Greek basil

2 Tablespoons fresh Italian parsley, chopped

garden tomatoes

bread crumb topping

1/2 cup Panko bread crumbs

1 Tablespoon butter

2 Tablespoons freshly grated Parmesan cheese

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Melt butter in a sauce pan over medium heat.

Add Panko bread crumbs and toss until golden brown.

Add Parmesan after toasted bread crumbs have cooled.

Preparation of the squash is very important! 
The technique of sprinkling them with salt and drawing moisture from them before adding them to the egg mixture ensures that you don't have a 'watery' frittata. 

Here's how you do it . . .
Evenly spread one-third of the squash slices in a colander set over a bowl, or in the sink. 
Sprinkle them with salt and lightly toss. Spread half of the remaining slices over the first layer of squash, salt them, and then spread and salt the remainder. 
Set aside to drain for 30 to 40 minutes. 
Then, pick up the squash in small handfuls and place on a dry dish towel, lightly press to absorb excess water from the slices.

Preheat oven to 350 degrees F. ((325 degrees F if you're baking in a iron skillet))

While the moisture is being drawn from the squash, toast the bread crumbs (see above). Set aside.

In another medium saucepan, saute shallot in 1 Tablespoon olive oil, until tender and caramelized. Set aside

In a bowl, using a fork, beat the eggs until lightly frothy. Add the squash, crushed red pepper flakes, and cheese. Stir gently to combine; season with salt and pepper.
In a 10-inch ovenproof, nonstick frying pan over medium heat, melt the butter and 2 Tablespoons olive oil. Add the squash-egg mixture, spreading it evenly. Cook on the stove top for about 4 minutes. 
Sprinkle with the bread crumb and cheese mixture, and then place in the oven and bake until set but still slightly moist, about 20 to 25 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out, or invert it onto a warm platter. I love serving it right out of a cast iron pan!
Cut into wedges and top with fresh herbs and fresh tomatoes. Enjoy!
Serves 6 to 8

                             ~ Did you notice the beautiful herb leaves? They're Greek basil. ~

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