Baked Summer Squash

This week my parents picked up some beautiful vegetables from the farmers market and let me come up with some way to use them. They got some amazing summer squash, red onions, and these small cherry tomatoes that I love to snack on whenever I pass by the kitchen. So to use up the squash I thought I would bake it with the onion and a few tomatoes and top it with a bread crumb and parmesan mixture to add flavor and texture.

Baked Summer Squash

3 large yellow summer squash - thinly sliced
2 red onions - largely diced
1/4 cup cherry tomatoes - halved
olive oil - as needed
1/2 cup bread crumbs
1/4 cup parmesan
1 teaspoon garlic powder
2 teaspoons parsley - chopped
salt and pepper - to taste

After cutting all my vegetables I tossed them in a bowl with just enough olive oil to coat them and seasoned with salt and pepper. I piled them into a 9x13 baking pan and made sure that the tomatoes and onions were evenly distributed amongst the squash. In a small bowl I mixed together the bread crumbs, parm cheese, garlic powder and parsley and even sprinkled the mixture over the vegetables. Then I covered the pan with foil and let them bake for 25 minutes in a 350 degree oven, then removed the foil and let them bake for another 5 minutes.

Something about the farm fresh vegetables make this dish even better than it would normally be. This week I am working four days, Monday-Thursday so some of my posts may be a little late, not that they aren't already, but I also may try to make some meals that are made for people who work weird hours and want to cook food ahead of time that they can heat up later in the week or later that day. This way I can still cook everyday, and still stay healthy, but I don't have to worry about cooking at 10 at night when I get home from work and after working an 8 hour shift. So till next time,
Keep Cooking Brooklyn!