Broiled Summer Squash is an old-fashioned vegetable side dish that turns fresh summer squash into something crisp, savory, and satisfying. The handwritten recipe calls for larger squash, which are cut crosswise into thick slices, dipped in milk, coated with fine bread crumbs, and broiled until browned on both sides. Grated cheese adds a savory finish, while seasoned tomatoes provide color, moisture, and bright summer flavor. Broiling vegetables was an especially practical way to prepare a quick side dish before countertop appliances became commonplace, giving squash a browned exterior without lengthy cooking. This recipe is particularly appealing at the height of summer, when squash and tomatoes are plentiful, inexpensive, and at their best.
Ingredients
- 2 summer squash (large, about 1½ lb total)
- 1 cup whole wheat bread crumbs
- 2 tbsp vegetable oil (plus more as needed for the baking sheet)
- ½ cup cheese (grated, such as Cheddar)
- 2 cups tomatoes (chopped or stewed )
Instructions
Step 1: Prepare the Squash
- 2 summer squashChoose large summer squash and wash well.
- Cut crosswise into slices about ¼ inch thick.
Step 2: Prepare the Bread and Squash
- 2 tbsp vegetable oilDrizzle or brush the slices with the vegetable oil.
- 1 cup whole wheat bread crumbsDip the oiled squash pieces in the whole wheat bread crumbs.
Step 3: Broil
- Place under a preheated broiler and broil until the squash is tender and the bread and squash are lightly browned.
- Turn or reposition as necessary for even browning.
Step 4: Add the Cheese
- ½ cup cheeseSprinkle the grated cheese over the broiled squash.
- Return briefly to the broiler until the cheese is melted.
Step 5: Heat the Tomatoes
- 2 cups tomatoesBroil the tomatoes gently for about 3 to 6 minutes, stirring as little as possible.
Step 6: Assemble
- Arrange the broiled squash and whole-wheat bread on a serving platter.
- Spoon the warm tomatoes over or around the squash.
Step 7: Garnish and Serve
- Serve hot.
Tips
- Choose larger, firm summer squash as suggested by the original card; their wider slices are easier to bread and broil.
- Keep the slices close to ¼ inch thick so they become tender before the bread crumbs get too dark.
- Fine, dry bread crumbs adhere more evenly than coarse crumbs and are closest to the style indicated on the card.
- Watch the squash closely under the broiler. Broilers vary considerably, and bread crumbs can brown very quickly.
- For additional flavor, mix a little grated Parmesan into the bread crumbs.
- Yellow summer squash, zucchini, or a combination of the two can be used.
- Avoid overcooking the tomatoes. Brief heating preserves their fresh flavor and prevents them from becoming a thin sauce.
- For a crispier coating, lightly drizzle or brush the breaded slices with oil before broiling.
- Serve immediately after broiling so the bread-crumb coating remains crisp.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 25mgSodium: 590mgPotassium: 750mgFiber: 4gSugar: 9gVitamin A: 1050IUVitamin C: 30mgCalcium: 230mgIron: 2.2mg