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Broiled and Breaded Crookneck Squash

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I’m a little slow in posting this week because of this recipe. You see, in the making of this recipe I was using a mandolin slicer and discovered there is a reason for the safety handle. I sliced one of my fingers pretty good on the blade.  After a few days of recovery, I finally pushed up my sleeves and headed back into the kitchen…and definitely remembered to use the safety handle.

This recipe is adapted from one that appears in my 1986 edition of “The Cookbook for People Who Like Animals”. (I always laugh when I use this cookbook because I think the title reads as if to say, “Ooh, yum! Animals!” ) It came out nicely. Paprika and tamari were two flavors I’d never think to put together but they complimented nicely on the squash.

Broiled and Breaded Crookneck Squash
Adapted from “The Cookbook for People Who Like Animals”
Serves 2 as a side dish

2 yellow crookneck squash
1/4 cup olive oil
1/8 cup tamari
1/4 t garlic powder
1/4 t paprika
1/4 t onion powder
1/2 to 3/4 cup panko

Cut squash into 1/4 inch thick slices. (Note: mine were cut quite thin and had a tendency to soak up a bit too much of the oil mixture. Next time I’ll make them thicker.) Combine oil, tamari, and spices in a bowl.

Dip each squash slice into oil. (Note: The operative word is “dip”, I soaked some of the slices which made them come out a bit oily.)

Preheat oven to broil. Place squash slices on baking sheet without overlapping.

Sprinkle panko crumbs on top of each slice.

Place under broiler for 3 to 5 minutes until soft and the panko is browned. (I used two baking sheets, while one was under the broiler, I set up the second pan.)