Scalloped Summer Squash
6 medium zucchini or other summer squash (about 2 lbs) cut into 1/2 inch-thick rounds
1 tsp salt, divided
2 Tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 garlic clove, minced
1 cup fresh bread crumbs
1/3 cup freshly grated imported Parmesan cheese
1 tsp Italian herb seasoning
1/4 tsp freshly ground black pepper
1 Tbsp unsalted butter, cut into small cubes
1. In a large colander, combine the zucchini slices with 1/2 tsp of the salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold running water to remove the salt, drain, and pat dry with paper towels.
2. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Remove from the heat, add the zucchini and mix well.
3. In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning, the remaining 1/2 tsp salt, and the pepper.
4. Place half of the zucchini mixture in a buttered 3 1/2 quart slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, then sprinkle with the remaining crumbs. Dot the top of the crumbs with the butter.
5. Cover and slow-cook until the zucchini is tender, 4 to 5 hours on low. Serve directly from the slow cooker.
Yield: 6 to 8 servings
Submitted by Heather V.
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