Summer Squash

There were 4 types of squash available at the CSA this week; zucchini, Italian, 8 ball, and zorah (?) [I hope I am remembering this correctly] It was not until after I had taken my share and was manning the squash/cucumber table that I realized I was not taking full advantage of the diversity of my CSA share. The majority of people went for the 8 ball and zorah squash while I had stuck to what is familiar, zucchini. This is a mistake I promise to not make another time. Part of this experience is trying new things. Next time, I will choose the unfamiliar.

I don't make my eggplant or zucchini Parmesan than I generally see it prepared in restaurants. My vegetables are baked and juicy. The way I remember my mother making this dish growing up was tedious; cut the vegetables, press/drain the water, egg and bread crumb, stand over a hot pan of oil and fry them, then begin to layer the veggies, cheese and sauce and finally bake. Mine is still time intensive but much easier and no or very little oil is used.



Zucchini or Eggplant or both!
Flour
Bread Crumbs
1-2 Egg(s) mixed with water or milk
Tomato Sauce
Cheese


Cut the vegetables into 1/4 inch pieces. This will insure that you have juicy pieces of vegetables in your dish. The #1 reason I don't like eggplant parmesan or fried eggplant that I've found at restaurants and delis is because the vegetable is cut so thin it is lost under the fried coating.

Flour the vegetable strips, then egg, then coat with bread crumbs.
Grease a cookie sheet using oil or cooking spray. Lay the pieces of coated vegetables on the greased pan and brush with oil or use cooking spray. Try to keep like sized pieces together (they will have the same cooking time) Bake at 350 until soft. This probably takes about 15-20 minutes. The outside should be crispy. Zucchini tends to be less crispy because of the water content of the vegetable. Also, you will get more crunch using oil than cooking spray.

Coat the bottom of a casserole or lasagna dish with sauce. Put down one layer of the cooked vegetables. Add a layer of cheese (I use ricotta, mozzarella or goat cheese) then sauce and another layer of vegetables. Continue doing the same until all of the vegetables have been used. Top with sauce and cheese and bake until heated through. About 20 minutes at 350.

I have also used cooked chick peas between layers in lieu of cheese. I cook the chick peas in broth with dried oregano, garlic, red pepper, S&P. Or, broth, garlic, fresh oregano, lemon juice, S&P.