Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Summer squash skins with garlic bread crumbs | wefacecook.com Summer squash skins with garlic bread crumbs | wefacecook.com
Recipe

SUMMER SQUASH SKINS WITH GARLIC BREAD CRUMBS

Serves: serves 4

Cooking time: 15-20 minutes .

Ingredients

  • Olive oil cooking spray
    4 cloves garlic, chopped
    1/4 cup fresh bread crumbs
    3 1/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches
    1 tablespoon butter
    1 tablespoon extra-virgin olive oil
    Kosher salt and freshly ground black pepper to taste
    3 tablespoons chopped fresh parsley

Preparation

  • 1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly.
    2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 1 1/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes.
    3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes.
    4. Add garlic bread crumbs, and parsley, toss, and serve.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note