by: Chelsea Hawk
If you have a garden, it’s likely to be overflowing with summer squash this time of year, (hence the name). Even if you don’t have a garden, you’re bound to see an abundance of summer squash at your local farmers market or grocery store. Summer squash, more formerly known as cucurbita pepo, is harvested when it’s immature, meaning before the rind hardens and the skin is still soft making it more edible than winter squash.
Did you know zucchini falls under the same category as summer squash? Both squashes are packed with nutrients, such as vitamin A, vitamin B6, vitamin C and magnesium. Feel free to use zucchini or summer squash in this recipe – both will work perfectly and taste just as yummy! I’ve also added in mozzarella and Parmesan cheese, as well as Panko bread crumbs, (also known as Japanese bread crumbs). I generally prefer Panko over regular bread crumbs because it offers a lighter, crunchier texture.
Feel free to get creative with the spices, too. If you have fresh herbs growing at home, this is a great recipe to use them in 🌿
Slightly crispy with an ooey-gooey cheesy center.
1 large zucchini, shredded
1/4 cup onion, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup Panko bread crumbs
1 tablespoon Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Marinara sauce, for dipping
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