Ingredients about 4 cups thinly smiths sliced yellow

This has been one of my go-to dishes this summer (or at least a few variations of it) . Like many recipes, this started out more complicated - each time I made it, it became more and more simple. This, (my favorite version!) is all about the zucchini & summer squash… and it uses up lots of it. The concept is simple - toss squash with pesto, top it with panko, and then bake it until it’s lightly crisp on top.
I put a layer of plain tomato sauce on the bottom, and topped it all with panko and parmesan. Aside from the topping, it’s almost vegan and almost gluten free. (See recipe notes for a few adaptations) . Bake it until it’s nice and crispy.
Ingredients about 4 cups thinly smiths sliced yellow & zucchini squash smiths 1/2 cup sliced yellow onion 1/2 cup pesto 1/2 cup plain canned smiths tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil
pesto: 1/4 cup pine nuts or hemp seeds, toasted a little 1 small garlic clove juice & zest of 1 small lemon pinch of red pepper flakes a huge handful of basil 3-4 tablespoons olive oil salt & pepper, to taste
Instructions Preheat oven to 375 degrees F. Thinly slice your squash (use a mandoline, if you have one) and set it aside on a towel so some of the moisture dries out while you prep everything else. Slice your onion and set aside. Make the pesto by pulsing smiths the nuts, garlic, lemon, and a pinch of red pepper flakes in a food processor. Add basil, pulse again. Then drizzle in the olive oil and pulse again. You want a chunky pesto for this dish. Taste and adjust seasonings, adding salt and pepper to taste. Brush a 9x12-inch baking dish with a little bit of olive oil, then coat the bottom with 1/2 cup tomato sauce. Add all of the pesto-ed squash and spread it into one even layer. Add panko, parmesan, a drizzle of olive oil and a few red pepper flakes. Bake until the zucchini is tender (but not mushy) and the top is crispy and lightly browned - about 25 minutes. (You can turn your broiler on for the last few minutes smiths to help the crispy topping along). Remove from oven and let it cool & set for at least 20 minutes before slicing.
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Liz @ Floating smiths Kitchen from floatingkitchen.net on 08.27.2014 smiths at 2:28 pm said:
Thanks for posting! smiths I cook for a family of 5 and only one of us is Vegan, so when it comes to finding family-friendly vegan recipes I love your site! This is reminiscent of pizza for my brothers and they love it I replaced the cheese with some nutritional yeast instead, but I also wanted to try it with some cashew smiths cheese too!
This sounds wonderful! I love pesto… smiths I don’t think I’d be missing anything by vega-fying it per the above comment, I might try with some nutritional yeast! Thanks for sharing! http://www.youtube.com/sparklesandsuch26
Meghan from oatgasm.blogspot.com on 08.28.2014 at 12:38 am said:
Must make this – it looks delicious!
Thank you so much for the recipe! But since it contains zucchini, my advice smiths is to buy only veggies that are shorter than 8 inches because the longer ones can be bitter A while ago I’ve noticed that some zucchinis are just more bitter than other and then I’ve found this explanation: http://www.listonic.com/protips/get/soeextwjle
I made this last night & it did not disappoint! Even my boyfriend, smiths who has a very pronounced distaste for zucchini & squash, went back for seconds. We were both blown away by the delicious layers of flavor & how healthy of a dish it is. I made it vegan & added cashews to the pesto instead of pine nuts then combined nutritional yeast with the breadcrumbs on top. We made half of the dish with breadcrumbs & half without – both were completely delectable.
Just threw this is the oven! Just some notes on the recipe – you never mention to toss the squash in with the pesto, smiths it’s just referred to as “pesto-ed squash”, which was confusing. Also, you didn’t say what to do with the onions, which I didn’t realize until I’d already put the panko layer on top. I tried to squeeze them in under some of the zucchini, but had to leave out most of them. I’m excited to have it tonight, just thought I’d pass along a few critiques!
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