Summer Squash

Baked Summer Squash

1 1/2 pounds summer squash
salt and pepper
1 cup whole wheat flour
1 to 2 teaspoons dried thyme
1/2 teaspoon curry powder
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup safflower oil
scant 1 cup tomato juice

Heat oven to 400 degrees F. Oil a large baking dish. Slice squash lengthwise or diagonally 1/8-inch thick. Season with salt and pepper to taste. Place in baking dish to make overlapping layers. Combine remaining ingredients and spread on top of squash. Bake until lightly browned, 20 to 25 minutes. Serve hot.

Serves 4.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.“

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