Those with veggie gardens often find themselves overrun with zucchini and other summer squash at this time of year. Roasting is a perfect way to use up many squash at one time, it’s delicious, and the squash can be used in salads, sandwiches, or main dishes. In fact, roasted zucchini is a perfect alternative to pasta for those who wish to avoid wheat or carbs. Here’s how to roast the squash and one idea for using it to replace pasta.
Too much squash? Have I got a recipe for you.
Slice the squash into pieces about 1/4 of an inch thick. Lay them on a cookie sheet covered with baking parchment. Do not oil them.
Place the pans in a 375 degree oven and roast until the edges start to turn brown. It takes about 30 to 45 minutes. If the smaller or thinner slices brown first, remove those and put the larger ones back into the oven until they brown too. The slight browning is the sugars caramelizing, and this gives the roasted squash a slightly sweet taste.
After it’s roasted, lightly oil a baking dish and place a layer of the roasted squash on the bottom.
Sprinkle on the cheese of your choice and add a layer of the sauce of your choice. You could use feta or goat cheese, ricotta, or no cheese at all. I used a meat sauce my husband made for this dish. You could use a plain tomato sauce, a cream sauce, pesto or any other sauce you’re in the mood for.
Add a second layer of the roasted squash, and top with another layer of the sauce.
Decorate the top with the last rounds of squash and brush these with a little olive oil. Bake your dish until very hot and bubbling. Top with more cheese or chopped herbs before serving if desired.
