Summer Squash Skins with Garlic Bread Crumbs

[Guest guest]

Summer Squash Skins with Garlic Bread Crumbs

 

olive oil cooking spray

4 cloves garlic, chopped

1/4 cup fresh bread crumbs

3 1/2 pounds zucchini or combination of zucchini and yellow crookneck

squash, each no longer than 6 inches

1 tablespoon butter

1 tablespoon extra-virgin olive oil

sea salt and freshly ground black pepper to taste

3 tablespoons chopped fresh parsley

 

Preheat oven to 400 degrees. Spray a small baking sheet with olive oil

cooking spray. Combine garlic and bread crumbs and spread evenly on the

baking sheet. Spray again with olive oil cooking spray and bake 10 to 15

minutes or until nicely browned. Stir a few times to toast evenly.

Meanwhile, trim ends of the squash. Holding each squash upright

(vertically,) slice off the skin into long, narrow slices all around.

(You should have about 11/4 pounds.) Cut slices into long strips, about

1/4 inch wide.

Put butter and oil in a large skillet or wok over medium high heat. Add

squash strips, raise heat to high, and toss. Cook, tossing occasionally,

until squash are just beginning to soften but are still slightly

crunchy, about 5 minutes. Add garlic bread crumbs, and parsley, toss,

and serve. Serves 4.

--

Char Haz

charrem

 

--

http://www.fastmail.fm - Does exactly what it says on the tin