There's an abundance of yellow and zucchini squash right now. And a recipe
in the latest Penzey's catalog looks like it's worth a try. I'd have to
de-seed the tomatoes - summer squash seeds are so soft they don't matter.

Easy Cheesy Zucchini Bake

2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 tsp. thyme
1 tsp. basil
1 tsp. granulated garlic
1/2 c. shredded cheddar cheese
1/2 c. grated Parmesan or Romano cheese
1/3 c. dry breadcrumbs
1 c. shredded mozzarella cheese (optional)

Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
minutes or until the vegetables are tender. If you want you can then
sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
cheese melts, before serving.

*Does anyone actually preheat the oven? Unless you're doing precision
baking I can't see that it makes much of a difference. Unless you have a
really crappy oven, I guess

Jill

"jmcquown" > wrote:

>There's an abundance of yellow and zucchini squash right now. And a recipe
>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>de-seed the tomatoes - summer squash seeds are so soft they don't matter.

An 8 ounce can of tomato sauce will give a better result; no seeds, no
skins, and more ripe tomato flavor. I have a dozen assorted summer
squash from my garden in my fridge now and tomorrow I intend to to
stew them in tomato sauce, butter, olive oil, with onion, garlic,
celery, bell pepper, potatoes, Penzeys Italian herbs, a little chicken
boullion, and whatever else I find, carrots too. I just stew
everything in one pot, no cheese, no crumbs, no baking. I haven't
decided what will go with yet, maybe pork chops.

>Easy Cheesy Zucchini Bake
>
>2 medium tomatoes, peeled and cut into wedges
>2 small zucchini, sliced
>2 small yellow squash, sliced
>1/2 tsp. thyme
>1 tsp. basil
>1 tsp. granulated garlic
>1/2 c. shredded cheddar cheese
>1/2 c. grated Parmesan or Romano cheese
>1/3 c. dry breadcrumbs
>1 c. shredded mozzarella cheese (optional)
>
>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
>minutes or until the vegetables are tender. If you want you can then
>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
>cheese melts, before serving.
>
>*Does anyone actually preheat the oven? Unless you're doing precision
>baking I can't see that it makes much of a difference. Unless you have a
>really crappy oven, I guess
>
>Jill

On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" >
wrote:

>There's an abundance of yellow and zucchini squash right now. And a recipe
>in the latest Penzey's catalog looks like it's worth a try...snip
I clipped that one to try also, perhaps during the coming weekend. I
usually set the oven temp while I'm putting ingredients together, but
I always pre-heat when baking pastries or candies of any sort.
....Picky

> wrote in message
...
> On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" >
> wrote:
>
>>There's an abundance of yellow and zucchini squash right now. And a
>>recipe
>>in the latest Penzey's catalog looks like it's worth a try...snip
> I clipped that one to try also, perhaps during the coming weekend. I
> usually set the oven temp while I'm putting ingredients together, but
> I always pre-heat when baking pastries or candies of any sort.
> ...Picky

Some electric ovens run both the lower element And the Broiler element when
preheating. It seems like I read that warning on one of my newer casserole
dishes. Polly

On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" >
wrote:

>There's an abundance of yellow and zucchini squash right now. And a recipe
>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>
>Easy Cheesy Zucchini Bake
>
>2 medium tomatoes, peeled and cut into wedges
>2 small zucchini, sliced
>2 small yellow squash, sliced
>1/2 tsp. thyme
>1 tsp. basil
>1 tsp. granulated garlic
>1/2 c. shredded cheddar cheese
>1/2 c. grated Parmesan or Romano cheese
>1/3 c. dry breadcrumbs
>1 c. shredded mozzarella cheese (optional)
>
>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for 45
>minutes or until the vegetables are tender. If you want you can then
>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
>cheese melts, before serving.
>
snip
>Jill

I didn't see your recipe, but I did clip the following zucchini recipe
from Penzeys to try.
Baked Zucchini Sticks
3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
1 tablespoon salt
1 cup Panko bead crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon pizza seasoning
olive oil spray
1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
Place the zucchini sticks in a colander and sprinkle with the
tablespoon of salt. Let the zucchini drain for 1 hour or longer;
rinse and pat dry.

Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
the oven to 425F

Line a baking sheet with parchment and spray the parchment with olive
oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
on the baking sheet.

Bake sticks for 12 minutes, turn over and bake for an additional 3
minutes, until golden brown and crisp. Serve immediately with a dip.
About 3 dozen sticks.

I don't have olive oil spray so I will brush the parchment with olive
oil instead. I don't have pizza seasoning but I have Italian
seasoning or can make something up for the pizza seasoning.
Janet US

"Janet Bostwick" > wrote in message
...
> On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" >
> wrote:
>
>>There's an abundance of yellow and zucchini squash right now. And a
>>recipe
>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>>
>>Easy Cheesy Zucchini Bake
>>
>>2 medium tomatoes, peeled and cut into wedges
>>2 small zucchini, sliced
>>2 small yellow squash, sliced
>>1/2 tsp. thyme
>>1 tsp. basil
>>1 tsp. granulated garlic
>>1/2 c. shredded cheddar cheese
>>1/2 c. grated Parmesan or Romano cheese
>>1/3 c. dry breadcrumbs
>>1 c. shredded mozzarella cheese (optional)
>>
>>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
>>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
>>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
>>45
>>minutes or until the vegetables are tender. If you want you can then
>>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
>>the
>>cheese melts, before serving.
>>
> snip
>>Jill
>
> I didn't see your recipe, but I did clip the following zucchini recipe
> from Penzeys to try.
> Baked Zucchini Sticks
> 3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
> 1 tablespoon salt
> 1 cup Panko bead crumbs
> 1/4 cup freshly grated Parmesan cheese
> 1 tablespoon pizza seasoning
> olive oil spray
> 1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
> Place the zucchini sticks in a colander and sprinkle with the
> tablespoon of salt. Let the zucchini drain for 1 hour or longer;
> rinse and pat dry.
>
> Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
> the oven to 425F
>
> Line a baking sheet with parchment and spray the parchment with olive
> oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
> on the baking sheet.
>
> Bake sticks for 12 minutes, turn over and bake for an additional 3
> minutes, until golden brown and crisp. Serve immediately with a dip.
> About 3 dozen sticks.
>
> I don't have olive oil spray so I will brush the parchment with olive
> oil instead. I don't have pizza seasoning but I have Italian
> seasoning or can make something up for the pizza seasoning.
> Janet US
>
Sounds delicious! I buy zucchini (and yellow squash) from a local farmer
who sets up a vegetable stand on weekends. I don't have pizza seasoning,
either, but I'm sure an Italian blend would work just fine. Thanks!

Jill

"jmcquown" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> On Wed, 27 Jul 2011 20:03:28 -0400, "jmcquown" >
>> wrote:
>>
>>>There's an abundance of yellow and zucchini squash right now. And a
>>>recipe
>>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>>>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>>>
>>>Easy Cheesy Zucchini Bake
>>>
>>>2 medium tomatoes, peeled and cut into wedges
>>>2 small zucchini, sliced
>>>2 small yellow squash, sliced
>>>1/2 tsp. thyme
>>>1 tsp. basil
>>>1 tsp. granulated garlic
>>>1/2 c. shredded cheddar cheese
>>>1/2 c. grated Parmesan or Romano cheese
>>>1/3 c. dry breadcrumbs
>>>1 c. shredded mozzarella cheese (optional)
>>>
>>>Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
>>>seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
>>>with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
>>>45
>>>minutes or until the vegetables are tender. If you want you can then
>>>sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
>>>the
>>>cheese melts, before serving.
>>>
>> snip
>>>Jill
>>
>> I didn't see your recipe, but I did clip the following zucchini recipe
>> from Penzeys to try.
>> Baked Zucchini Sticks
>> 3 medium zucchini (1 1/4 to 1 1/2 pounds) cut into 3 inch long sticks
>> 1 tablespoon salt
>> 1 cup Panko bead crumbs
>> 1/4 cup freshly grated Parmesan cheese
>> 1 tablespoon pizza seasoning
>> olive oil spray
>> 1/2 cup egg substitute or 2 large eggs or 3 egg whites lightly beaten.
>> Place the zucchini sticks in a colander and sprinkle with the
>> tablespoon of salt. Let the zucchini drain for 1 hour or longer;
>> rinse and pat dry.
>>
>> Combine the Panko, Parmesan and pizza seasoning; set aside. Preheat
>> the oven to 425F
>>
>> Line a baking sheet with parchment and spray the parchment with olive
>> oil. Dredge sticks in the egg, then roll in the crumb mixture. Place
>> on the baking sheet.
>>
>> Bake sticks for 12 minutes, turn over and bake for an additional 3
>> minutes, until golden brown and crisp. Serve immediately with a dip.
>> About 3 dozen sticks.
>>
>> I don't have olive oil spray so I will brush the parchment with olive
>> oil instead. I don't have pizza seasoning but I have Italian
>> seasoning or can make something up for the pizza seasoning.
>> Janet US
>>
> Sounds delicious! I buy zucchini (and yellow squash) from a local farmer
> who sets up a vegetable stand on weekends. I don't have pizza seasoning,
> either, but I'm sure an Italian blend would work just fine. Thanks!
>
> Jill
I do have Penzey's pizza seasoning and use it mostly to sprinkle on frozen
pizza. It seems to me that a tablespoon is a massive amount for the sticks.
Polly

"jmcquown" wrote:
>
>There's an abundance of yellow and zucchini squash right now. And a
>recipe
>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>
>Easy Cheesy Zucchini Bake


I have my own version going right now... even found four more squash
this morning to add to the dozen I already picked.

Got my flavoring veggies going:
http://i52.tinypic.com/2z7g8ds.jpg

Realized an 8 qt pot was too small:
http://i55.tinypic.com/2zq94io.jpg

Switched to a 10 qt on lowest heat, it'll cook down:
http://i51.tinypic.com/w1w6f4.jpg

I'm thinking to have it with pasta, a la primavera.

Talking spring, Iggy & Squiggy are growing:
http://i55.tinypic.com/213qibk.jpg

What's to eat:
http://i51.tinypic.com/14llx81.jpg

"Brooklyn1" <Gravesend1> wrote in message
...
> "jmcquown" wrote:
>>
>>There's an abundance of yellow and zucchini squash right now. And a
>>recipe
>>in the latest Penzey's catalog looks like it's worth a try. I'd have to
>>de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>>
>>Easy Cheesy Zucchini Bake
>
>
> I have my own version going right now... even found four more squash
> this morning to add to the dozen I already picked.
>
> Got my flavoring veggies going:
> http://i52.tinypic.com/2z7g8ds.jpg
>
> Realized an 8 qt pot was too small:
> http://i55.tinypic.com/2zq94io.jpg
>
> Switched to a 10 qt on lowest heat, it'll cook down:
> http://i51.tinypic.com/w1w6f4.jpg
>
That's a lot of squash!!!!

> I'm thinking to have it with pasta, a la primavera.
>
> Talking spring, Iggy & Squiggy are growing:
> http://i55.tinypic.com/213qibk.jpg
>
I went to the store a few days ago, just after 6PM, to pick up some milk.
It wasn't dusk yet but heading towards it. On the drive out I started
thinking about deer. Sure enough, on the return trip, as I turned onto the
street just before mine there was a doe standing in the middle of the
street. I stopped my car. She went on across the road. Then two spotted
fawns came running across after her <G> I knew that wasn't the end of it so
I waited. Sure enough, a buck bounded across the street bringing up the
rear Something told me I was going to see deer that evening. There are
still a lot of woods (the HOA is very reluctant to let people cut down
trees, which is a good thing IMHO) and plenty of deer on the island. It was
a nice thing to see a little family like that at the end of the day.
Earlier this month I called my neighbor after a large doe walked across my
back yard into hers. It was standing next to a tree in her back yard. I
thought I should return the favour since she called and told me about the
alligator in mine. LOL

Jill

On 7/27/2011 7:03 PM, jmcquown wrote:
> There's an abundance of yellow and zucchini squash right now. And a
> recipe in the latest Penzey's catalog looks like it's worth a try.
> I'd have to de-seed the tomatoes - summer squash seeds are so soft
> they don't matter.
>
> Easy Cheesy Zucchini Bake
>
> 2 medium tomatoes, peeled and cut into wedges
> 2 small zucchini, sliced
> 2 small yellow squash, sliced
> 1/2 tsp. thyme
> 1 tsp. basil
> 1 tsp. granulated garlic
> 1/2 c. shredded cheddar cheese
> 1/2 c. grated Parmesan or Romano cheese
> 1/3 c. dry breadcrumbs
> 1 c. shredded mozzarella cheese (optional)
>
> Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
> seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish.
> Top with the grated Parm or Romano cheese and bread crumbs. Bake at
> 350F for 45 minutes or until the vegetables are tender. If you want
> you can then sprinkle the mozzarella cheese over the top and let stand
> 5 minutes, so the cheese melts, before serving.
>
> *Does anyone actually preheat the oven? Unless you're doing precision
> baking I can't see that it makes much of a difference. Unless you
> have a really crappy oven, I guess
>
> Jill

Your recipe sounds good. Try tossing a teaspoon of salt into the sliced
zucchini and yellow squash and let that sit in a collander for about an
hour. It releases a lot of moisture from the vegetables.

Becca

"Ema Nymton" > wrote in message
...
> On 7/27/2011 7:03 PM, jmcquown wrote:
>> There's an abundance of yellow and zucchini squash right now. And a
>> recipe in the latest Penzey's catalog looks like it's worth a try. I'd
>> have to de-seed the tomatoes - summer squash seeds are so soft they don't
>> matter.
>>
>> Easy Cheesy Zucchini Bake
>>
>> 2 medium tomatoes, peeled and cut into wedges
>> 2 small zucchini, sliced
>> 2 small yellow squash, sliced
>> 1/2 tsp. thyme
>> 1 tsp. basil
>> 1 tsp. granulated garlic
>> 1/2 c. shredded cheddar cheese
>> 1/2 c. grated Parmesan or Romano cheese
>> 1/3 c. dry breadcrumbs
>> 1 c. shredded mozzarella cheese (optional)
>>
>> Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
>> seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
>> with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
>> 45 minutes or until the vegetables are tender. If you want you can then
>> sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
>> the cheese melts, before serving.
>>
>> *Does anyone actually preheat the oven? Unless you're doing precision
>> baking I can't see that it makes much of a difference. Unless you have a
>> really crappy oven, I guess
>>
>> Jill
>
> Your recipe sounds good. Try tossing a teaspoon of salt into the sliced
> zucchini and yellow squash and let that sit in a collander for about an
> hour. It releases a lot of moisture from the vegetables.
>
> Becca

Technically it's not my recipe I used to do the salt trick with sliced
eggplant to remove excess moisture. I can't eat eggplant anymore (dammit)
due to the hard seeds. I miss eggplant. My mother used to slice it thinly,
bread it (or if she was feeling adventurous, batter it) and pan fry it. I
loved that stuff! And of course there's eggplant parm... (sigh)

Jill

"jmcquown" > wrote in message
...
> There's an abundance of yellow and zucchini squash right now. And a
> recipe in the latest Penzey's catalog looks like it's worth a try. I'd
> have to de-seed the tomatoes - summer squash seeds are so soft they don't
> matter.
>
> Easy Cheesy Zucchini Bake
>
> 2 medium tomatoes, peeled and cut into wedges
> 2 small zucchini, sliced
> 2 small yellow squash, sliced
> 1/2 tsp. thyme
> 1 tsp. basil
> 1 tsp. granulated garlic
> 1/2 c. shredded cheddar cheese
> 1/2 c. grated Parmesan or Romano cheese
> 1/3 c. dry breadcrumbs
> 1 c. shredded mozzarella cheese (optional)
>
> Preheat oven* to 350F. Come the tomatoes, zucchini, yellow squash,
> seasonings and cheddar cheese. Place in a 1-1/2 quart baking dish. Top
> with the grated Parm or Romano cheese and bread crumbs. Bake at 350F for
> 45 minutes or until the vegetables are tender. If you want you can then
> sprinkle the mozzarella cheese over the top and let stand 5 minutes, so
> the cheese melts, before serving.
>
> *Does anyone actually preheat the oven? Unless you're doing precision
> baking I can't see that it makes much of a difference. Unless you have a
> really crappy oven, I guess
>
> Jill

Around here at this time of year, 2 small squash and 2 small zucchini could
mean 'only 2 lbs each'. I just stuffed a 5 1/4 pound yellow squash and
grilled it-bought at a local Long Island farm for about $3.

On Jul 27, 8:03*pm, "jmcquown" > wrote:
> There's an abundance of yellow and zucchini squash right now. *And a recipe
> in the latest Penzey's catalog looks like it's worth a try. *I'd have to
> de-seed the tomatoes - summer squash seeds are so soft they don't matter.
>
> Easy Cheesy Zucchini Bake
>
> 2 medium tomatoes, peeled and cut into wedges
> 2 small zucchini, sliced
> 2 small yellow squash, sliced
> 1/2 tsp. thyme
> 1 tsp. basil
> 1 tsp. granulated garlic
> 1/2 c. shredded cheddar cheese
> 1/2 c. grated Parmesan or Romano cheese
> 1/3 c. dry breadcrumbs
> 1 c. shredded mozzarella cheese (optional)
>
> Preheat oven* to 350F. *Come the tomatoes, zucchini, yellow squash,
> seasonings and cheddar cheese. *Place in a 1-1/2 quart baking dish. *Top
> with the grated Parm or Romano cheese and bread crumbs. *Bake at 350F for 45
> minutes or until the vegetables are tender. *If you want you can then
> sprinkle the mozzarella cheese over the top and let stand 5 minutes, so the
> cheese melts, before serving.
>
> *Does anyone actually preheat the oven? *Unless you're doing precision
> baking I can't see that it makes much of a difference. *Unless you have a
> really crappy oven, I guess
>
> Jill

you needed a recipe for that? And what does "Come the tomatoes...."
mean? Preheat the oven? What is the big deal? It take 5-10 minutes to
assemble the casserole, just switch the oven on when you start. If
you put the casserole into a cold oven, it's going to take 10-15
minutes longer for the veggies to get tender.