Even though our vegetable garden is weedy,has been attacked by Japanese beetles and grasshoppers and far from perfect, it has been our oasis in the desert of drought. Being able to provide the water and watch the garden grow has truly been a blessing while we have been experiencing extreme and devastating drought on our dairy farm crops and pastures.
So far we've enjoyed a few ears of corn, a small mess of green beans,tasty tomatoes, a skillet full of okra and plenty of yellow crookneck squash. Since I didn't raise any zucchini squash but have plenty of yellow squash, I decided to modify the tasty Zucchini Parmesan Rounds recipe (http://www.midwestdairy.com).
Crookneck Italian Rounds
2 medium yellow crookneck squash
1/3 cup Italian Style Bread Crumbs
1/3 cup finely shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
Black pepper to taste
Preheat oven to 450 degrees F. Lightly coat a baking sheet with non-stick cooking spray. Slice squash into 1/4-inch thick rounds,leaving skin on. Place rounds in a resealable plastic bag with olive oil; shake to coat all sides. Combine parmesan cheese, bread crumbs,salt, and pepper in a small bowl. Press each squash round into the Parmesan mixture,coating on both sides. Place in a single layer on prepared baking sheet. Bake until browned and crisp, about 10 minutes. Remove with spatula. Serve warm. Serves: 4.
This one goes into the recipe file with a thumbs up!