Thursday, July 29, 2010

CSA Week 7: More Summer Squash

Good thing we really like patty pan squash and zucchini, because it is hella plentiful in our CSA. Here's another recipe for summer squash...

Broiled Squash with Thyme

Olive oil
4 medium summer squash
Coarse salt
1 tablespoon fresh parmesan cheese
1 tablespoon fresh thyme leaves

1) Preheat broiler, and cover broiler rack with aluminum foil. Lightly brush foil with oil.

2) Cut squash into lengthwise slices of fairly uniform thickness (a little less than 1/4 inch). Place slices side by side but not overlapping on broiler rack. Brush generously with olive oil, and sprinkle with salt.

3) Place squash about 4 inches from broiler, and broil about 4 minutes, just until they start to brown.

4) Remove pan from broiler. Turn slices, brush tops with oil and sprinkle with salt. Return to broiler, and again broil until slices begin to brown.

5) Layer slices in serving dish. Drizzle the excess oil from the foil over the squash, and sprinkle with parmesan cheese and thyme leaves. Serve warm or at room temperature. Makes 4-6 servings.

Recipe courtesy of the Food Person

We did this on the grill instead of the broiler and it turned out great. Parmesan cheese wasn't part of the original recipe, but we had some extra in the fridge (and who doesn't love cheese?). As an added bonus, I finally got to use the thyme plant that came in our CSA a few weeks ago. Until now, it's just been lovely decoration on our kitchen window sill.

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