Summer Squash: the Perfect Side Dish for Any Protein
Total Cooking Time: 45 Prep Time: 20 minutes Serves: 4 Vegetarian-GF
It is that time of the season, squash, zucchini, and all of our favorite gourd varieties are ready to be made into our favorite dishes. Squash or zucchini with quinoa flakes, freshly harvested garlic, herbs, and ground pepper are the perfect companions for a grilled protein like chicken, steak, pork chops, or freshly caught trout!
Ingredients:
1-2 pounds yellow squash
1 cup quinoa flakes
1 tsp smoked paprika
3 cloves garlic
¼ cup parmesan cheese (optional)
1 tsp nutritional yeast
4 eggs
1 tbsp high-heat oil (avocado or olive oil works)
1 tsp garlic powder
1 tsp ground salt
1 tsp ground black pepper
Preparation
Wash and dry the squash. Cut off the ends and then cut into ½-inch thick medallions. Depending on the size of your squash, you may want to cut the squash in half lengthwise before cutting the medallions. We used a large mandolin, or you can use a sharp chef’s knife.
Make an Egg Wash and Quinoa Breading
Make an egg wash, crack your eggs into a large mixing bowl, and whisk. Dice the garlic and add to the eggs. Add half of the seasoning- paprika, garlic powder, pepper, nutritional yeast, parmesan, and salt. Whisk thoroughly to ensure everything is distributed evenly. Prepare your quinoa flake breading by putting the flakes on a large plate and spread out evenly. Use a dry whisk or fork to add the remaining seasoning and combine. Soak your squash pieces in the egg wash. Then toss pieces into the quinoa coating and bread evenly.
Saute- Heat a large skillet over medium to high heat. Add 1 tsp of the oil. Use a pastry brush to easily spread oil over the base of the pan, add coated squash pieces in an even layer and saute. Cook for approximately 5-6 minutes on each side or until brown. Remove from the skillet and serve hot. You can also use zucchini in this recipe or a combo of both.
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Check out other Growing Dome Recipes.
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