Baked Summer Squash

• 5 medium summer squash
• 2 egg whites
• 1 cup bread crumbs
• 2 tbsp finely chopped mixed herbs (parsley, oregano, thyme)
• ¼ cup grated parmesan cheese
• salt and pepper to taste
• olive oil spray

Remove the stem end of the squash and cut them on a diagonal into 1 inch slices. Mix together the breadcrumbs, cheese, herbs, salt and pepper. Lightly beat the egg whites, and then dip the squash slices into the egg white allowing the excess to drip off. Next dredge the squash into the seasoned breadcrumbs.

Preheat the oven to 350 degrees. Lightly spray a baking sheet with the olive oil spray, and then place the breaded squash slices onto the sheet. Once you have filled the sheet with slices, spray the top of the squash slices. Bake for 20 minutes and then turn the slices over. Bake an additional 10 minutes, or until the squash is lightly brown and soft inside when pierced with a fork. Serve warm or at room temperature.

Marinated Zuchini

You can also try this recipe with carrots or eggplants!

• 6 small zucchini, trimmed and cut into coins
• 2 large garlic cloves, finely minced
• fresh, chopped mint leaves
• salt and pepper to taste
• ¼ cup balsamic vinegar
• olive oil for frying

Heat the oil in a heavy pan to 375 degrees. Pat the zucchini slices dry with paper towels to prevent splattering, and cook in batches in the hot oil until golden brown. Remove to a plate lined with paper towels. Once all the zucchini have been cooked, place them in a serving dish. Mix together about 1/4 cup of the chopped mint, the vinegar and garlic, and pour over the zucchini slices. Store in the refrigerator until ready to serve, but serve at room temperature (garnished with the remaining mint) for the best flavor.