I am not a vegetarian. Not even close. My celebratory meal of choice is a perfectly cooked rib eye. However, we all know we shouldn’t be eating boatloads of red meat. I haven’t yet jumped on the Meatless Mondays band wagon or the vegan before 6pm, but I do try and sprinkle a few meatless meals in the rotation every now and then. My main problem with meatless meals? They have no meat. I miss meat when it’s not there. I’m often left thinking how much better something would be with a little beef, chicken, or pork thrown in. So, when I tell you that after making this baked squash recipe once (slightly adapted from Baked Pattypan Squash from Love and Olive Oil), we then had it again twice for lunch that same week, that should tell you something.
If you’ve been reading my blog for any length of time, you know that probably tells you that it was easy, simple and good. I didn’t even miss the meat! The thick slices of squash give a good meaty texture, the marinara spices it up, the cheese makes everything better like it always does, and the garlic bread crumbs had crunch and another hit of flavor. Perfection.
The recipe calls for patty pan squash and that is what I used. I imagine though that you could make this recipe with other squash. I think it would be great with delicato (cut lengthwise).
- 3 to 4 large pattypan squash (or other similar squash), cut into ½ inch thick slices
- olive oil
- salt and pepper
- 1 cup marinara sauce
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- For the bread crumbs:
- 1 cup fresh breadcrumbs (or Panko)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- ¼ teaspoon dried oregano
- salt and pepper
- Preheat oven to 400. Line a rimmed baking sheet with aluminum foil or parchment paper
- Toss the squash with olive oil and salt and pepper and on baking sheet in a single layer. Spoon the marinara sauce over the squash.
- Bake for about 15-18 minutes. Sprinkle with the mozzarella cheese and then the Parmesan cheese. Bake for an addition 5-7 minutes or until squash is tender and cheese is melted and starting to brown.
- While the squash bakes, prepare the breadcrumbs. Heat the oil and garlic in a small skillet over medium heat. When the garlic is fragrant (about 2 to 3 minutes) add the breadcrumbs, oregano and salt and pepper. Stir, tossing the crumbs in the garlic until browned and toasted, about 8-10 minutes.
- Serve the squash with the breadcrumbs sprinkled on top.
I’m linking up with:
Foodie Friday @ Rattlebridge Farms
Friday Favorites @ Simply Sweet Home
Foodie Friends Friday @ Daily Dish
The Country Cook Weekend Potluck @ The Country Cook
Snickerdoodle Sunday @ Meatloaf and Melodrama
Say G’Day Saturday @ Natasha in Oz
See Ya in the Gumbo @ Ms. enPlace