Summer Squash Recipe

We have a lot of produce coming in now from the garden. Look at this overflowing basket! We can’t eat it fast enough.

Farmer Jim wants to show you the size of the baby eggplant. Isn’t it cute?

In case you are getting tired of eating fresh summer squash the same old way, here is a different way to fix it.

OVEN FRIED SUMMER SQUASH

2 medium yellow summer squash and/or zucchini, cut crosswise into 3/8-inch thick slices
2 Tablespoons bottled Italian salad dressing
¼ cup grated Romano or Parmesan cheese
3 Tablespoons seasoned fine dry bread crumbs

Preheat oven to 450 degrees. Lightly coat a 15” x 10” x 1” baking pan with nonstick cooking spray. Set aside. Place squash in a self-sealing bag with salad dressing. Seal and gently shake. Add cheese and bread crumbs. Seal bag and toss lightly to coat. Arrange breaded squash slices in a single layer in prepared pan. Bake in a 450 degree oven for 5 to 6 minutes or until golden brown. Makes about 10 servings.