With all the squash, summer and zucchini, in my garden, I am actively looking for recipes to use it all up. Fortunately, I uncovered this gem in my recipe box – the original is from Bert, a friend of my Mom’s from college. I was reacquainted with her three years ago at my aunt and uncle’s 50th wedding anniversary, and Bert and her husband have been joining us for Thanksgiving ever since. What a great surprise to find this recipe in my box!
Zucchini Squash and Tomato Bake
- 1 pound summer squash or zucchini
- 1 egg, lightly beaten
- 1 cup cracker crumbs
Slice squash into 1 inch slices. Dip into beaten egg, and coat with cracker crumbs. Melt butter in cast iron (or other oven safe) pan and brown squash slices on both sides.
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed
- 1 cup tomato sauce
- 1 cup water
- 2-3 Tablespoons Parmesan cheese
Sprinkle onion and garlic over squash. Add salt & pepper. Pour tomato sauce and water over squash. Sprinkle with Parmesan cheese.
Bake uncovered in 350F oven for 30 minutes, until tender. Add a little water if it appears to be too dry.
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