Pattypan squash is gotta be my most favorite summertime veggie. Made our token appointment for the Boulder Farmer's Market, 10:20, 30 minutes is what you get. Darn hot with the mandatory masks, but guess worth it for the pattypans. This recipe is from loveandoliveoil.com It is yummy! I added granulated garlic on top of the panko breadcrumbs. Used Ian's gluten free; not too much notice without the gluten...
Froze, unthawed, devoured successfully!
Ingredients:
- 3-4 medium pattypan squash ( I had 3 medium and one small to fill up 9x13-inch pan)(cut into 1/2-inch slices)
- 1 medium onion (halved and sliced)
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 cup marinara (used Costco's Rao brand)
- 1/2 cup grated Parmesan cheese
- 1 cup grated mozzarella
For Breadcrumbs:
- 1 cup panko breadcrumbs
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt and pepper to taste
- granulated garlic
- fresh parsley for garnish
Directions:
Preheat oven to 400-degrees. Line a 9x13-inch baking sheet with foil and parchment paper.
Place sliced pattypan in a single layer, brush with olive oil, turn over and brush other side. Place onion on tops and brush again with remaining olive oil. Spoon marinara sauce over the top and salt and pepper to taste.
Bake for 15-18 minutes. Take out of oven and sprinkle cheeses on top and bake an additional 5-7 minutes. Until cheese melts and begins to brown.
Prepare breadcrumbs; heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat until oil is hot and garlic is fragrant, 2-3 minutes.
Add breadcrumbs, herbs, salt and pepper. Stir until golden brown, about 8-10 minutes.
Sprinkle breadcrumbs over baked squash, sprinkle with granulated garlic and garnish with fresh parsley.
If planning on reheating; place under broiler until hot and bubbly.
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