Baked Yellow Squash with Tomato

Summer time means an abundance of fresh squash in gardens!  I got some yellow straightneck squash from my friend's garden and I adapted this recipe from The Kitchn's Baked Summer Squash recipe.  You could use whatever summer squash you have, such as:   zucchini, pattypan squash (white squash), or yellow squash (crookneck and/or straight).  I added tomatoes to my baked yellow squash just because I had some and I like fresh tomatoes.  This baked yellow squash recipe with tomato is wonderful with the crisp bread crumb topping.  This dish is fresh tasting and a great summer time side dish.  Enjoy!

   
Baked Yellow Squash with Tomato

Printable Recipe

Ingredients

2 pounds yellow squash, sliced (I used 3 small squashes.)

¼ cup olive oil

½ cup bread crumbs (I used ¼ panko and ¼ italian bread crumbs.)

½ cup parmesan cheese

3 small tomatoes, sliced (optional)

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped fresh basil (optional)

Directions

Preheat oven to 350 degrees F.

Lightly grease an 8x8 inch baking dish.

Remove stem ends of squash and slice in ¼ inch thick rounds.  Toss with olive oil.

Slice tomatoes and set aside.

In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper.

Arrange half the squash rounds in bottom of baking dish.   Layer tomato slices over squash.  Sprinkle with half the bread crumb mixture.

Arrange remaining squash rounds on top and sprinkle with remaining bread crumb mixture.

Cover baking dish with foil.  Bake for 30 minutes. 

Remove foil and bake an additional 5 to 10 minutes, until top bread crumb layer is lightly browned.

Top with chopped fresh basil and serve.

Serves 6.

Easy Baked Chicken Tenders

Another easy and healthy weeknight meal is baked chicken tenders.  These baked chicken tenders are much healthier than the fried chicken tenders you get at restaurants.   Even though these chicken tenders are baked, they still stay crispy.   Feel free to add different spices if you use plain bread crumbs.  Also, you can serve these baked chicken tenders in various ways.  You can slice them on top of a salad.  I also made a wrap with them, mixed with fresh corn and salad mix.  Also, for the dressing in the wrap, I mixed 50/50 ranch dressing and BBQ sauce, how easy!  I also had a slice of good bread, spread with avocado, and top with salad mix and sliced chicken tenders.  Simple and healthy!

Ingredients

1 ½  pounds chicken tenders

¾  cup Italian bread crumbs

¾  cup parmesan cheese, grated

2 eggs

 

Directions

Preheat oven to 350 degrees F.

In a bowl, lightly beat the 2 eggs.

 

In a separate bowl or plate, combine the breadcrumbs and parmesan cheese.

Dip each chicken tender in egg and let any excess drip off.

Place the chicken tender in the breadcrumb and cheese mixture to evenly coat.

Bake for 10 to 12 minutes.  Then turn each chicken tender over and continue to bake for 10 to 12 more minutes.

 

Serve with your choice of dipping sauce or slice into a salad for extra protein.

 Ellie and Buddy are always waiting patiently ... hoping for a treat :)