Posted by: cosmicgarden | October 7, 2012

Baked Zucchini Parmesan w/Roasted Reject Sauce

10-06-12 This was great!!!! ~Cheryl

With the weather turning cold, I have been picking many green tomatoes as soon as they get a blush of pink, to finish ripening inside safe from critters and frost. It is nice to have home-grown tomatoes later, too, as they slowly ripen. One thing to be careful of, though, is to make sure there are no bruised or split or flawed ones in the bowl or box with the other ones, since one bad one will spoil the others. So any that have a flaw or blemish I take out and put in a separate bowl on the counter, to be used first, and examined daily, checking to make sure there is no rot.  I call these the “rejects.” The other night I had a good-sized bowl of “rejects” that were ripened, so I roasted them. I cut out the stem part, and cut roughly in halves or fourths, and put in a single layer in the big roasting pan. I also threw in some chopped onion that was in the fridge. Salt, pepper, and the juice of a lemon that needed to be used. A sprinkling of sugar.  Roasted at high heat, at least 400 degrees F, until it started to blacken and the juices thicken. Then after letting it cool I put it into a deep container and ran the immersion blender through it. This was my “Roasted Reject Sauce” and it was extremely zesty and flavorful. I used it for this recipe instead of marinara sauce and assorted summer squashes in addition to some zuchinni and it was delicious. This recipe from Karis’ Kitchen was easy and seemed quite healthful.

Baked Zucchini Parmesan

  • 2 medium summer squash, sliced into 1/4" rounds
  • 3 tablespoons panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons vegetable oil
  • 2 tablespoons water
  • 1/2 cup marinara sauce
  • 1/4 cup grated Parmesan cheese


  • Heat oven to 475 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, combine the panko, cheese, herbs, garlic powder and pepper.
  • In another small bowl, combine the canola oil and water with a fork. Moisten summer squash rounds in this mixture, then dip in the panko mixture, covering both sides.
  • Bake for 7 minutes, or until rounds are lightly browned. Turn zucchini over; bake 3 minutes more.
  • Place summer squash rounds in a shallow baking dish, top with marinara sauce and sprinkle Parmesan cheese on the sauce. Bake for 10 minutes.

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