Summer is over but summer squash is still around.
I love yellow squash but my husband is not a fan of that little crooked yellow vegetable. Even though he voices his opinion about certain things I may be experimenting with, he’s a really good sport about trying everything I make.
I was a our farmer’s market a few weeks ago. I am disappointed that I missed this market all summer long, but at least I got there before it was gone for the year and bought some wonderful looking yellow squash, some beautiful okra (no brown spots at all) and some artisan bread. Don’t know why I bought the bread because I love bread baking and this bread was pretty hard by the next day and met an untimely death — trashed.
As usual, I started searching the Internet for squash recipes and came up with some great ideas. This dish has a lot of friends joining the recipe. I still had some of the okra left over after using some in my Confetti Maux Choux and had some of those great little sweet grape tomatoes an some mini bell peppers so I decided to do a really quick, hot saute of vegetables, top with some Panko bread crumbs and a little cheese and finish in the oven for a quick melt/brown.
I also found hiding in my freezer a few slices of pancetta and though what is not made better with the flavor of bacon. There’s still basil producing in my herb garden so that made an appearance in this dish also.
So, did my husband like the dish? It got two thumbs up from him and he actually ate three helpings.
Ok, this meal is almost meatless. I didn’t count the pancetta I fried to add to the medley.
Brown the pancetta (or bacon) until crispy.
I browned the squash and onions first and then removed from skillet.
I sauteed the peppers and okra together and then added everything together in the skillet.
The vegetables look all caramelized and ready for the oven.
Top with the pancetta and then the breadcrumbs and put in oven for about 10 minutes to brown crumbs.
Yellow Squash and Friends SautÃ©
4 slices pancetta, chopped
2 # yellow squash
1 green bell pepper (or mini tri colors)
1-2 c. okra, tops removed and cut in half on diagonal
1 c. grape tomatoes (or two smallish tomatoes)
1/2 onion, sliced in strips
1-2 cloves garlic, minced
1/8 c. basil, cut in strips
salt and pepper to taste
1/3 c. panko bread crumbs
1/3 c. Parmesan cheese
1 Tbsp. butter
Saute the pancetta in a hot skillet until it is brown and crispy. Remove the bits to paper towel and drain. Leave the fat in the skillet and add the onion, garlic and bell peppers and saute for 3-4 minutes until the onion is starting to cook. Remove these vegetables from the skillet and add in the sliced or chunked yellow squash and the okra and continue stirring for about 5-7 minutes (you want the squash and okra cooked). You may have to add 1-2 tablespoons additional oil to the skillet.
Add in the tomatoes, (whole if using grape tomatoes), the basil and salt and pepper. Continue to stir until the tomatoes and semi-cooked. Stir in the pancetta and add all the vegetables back to the skillet.
Pour the vegetable mixture into an oven proof serving dish. Melt the 1 tablespoon of butter and add in the panko bread crumbs and the Parmesan cheese. Sprinkle this mixture on top of the vegetable medley and bake in 375Â° oven for about 7-8 minutes or the crumbs are browned.