Tuesday, May 6, 2008

Slow Cooked Squash & Zucchini

This recipe comes from Tyler Florence who has never let me down before. It's so simple to prepare and the flavors go so well together. You can omit the butter which I started doing to be more healthy and instead drizzle a little more olive oil on top. Or cut butter in half at least. It seemed like a lot to me. You won't miss the butter but the fat will miss your butt, I promise!

2 yellow squash, cut in circles
2 zucchini, cut in circles
1/4 cup extra virgin olive oil
Sea salt and ground pepper
Leaves from 3 fresh thyme sprigs (use 1 tsp of ground if not fresh)
1/2 cup grated Parmesan cheese or Parmesan-Romano or any variation you like
1 cup Panko (Japanese bread crumbs)
1 stick of butter (unsalted and melted)

Pre-heat oven to 350. Toss squash and zucchini with all ingredients except butter. Put mixture in casserole dish and drizzle with melted butter. Bake for 40 minutes until golden and bubbly.

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