Thank you, Kimberly Bingham Clare, for sending us a delicious recipe! Everytime Nana uses it, she changes it just a bit.  Nana loves tossing zucchini in a light and crunchy batter then throwing it in the oven.  It makes a quick and delicious side for Wednesday night supper, and all ages love to see it served.  When making this recipe, just gather the amount of squash you want for your meal and adjust your ingredients accordingly.  Don’t forget that Nana has shared her homemade pesto recipe.

 

Ingredients

• zucchini
• yellow squash
• pesto
• Parmesan cheese
• panko breadcrumbs

 

Instructions

• Slice your zucchini and yellow squash.
• Toss a handful of your medallions in pesto, Parmesan, and then the panko breadcrumbs.
• When battered, lay flat in a single layer on a cookie sheet until you have the desired amount.
• Bake for about 15 minutes at 375 degrees Fahrenheit or until each medallion has a slight crunch.

We love hearing how you enjoy your vine-ripened produce.
Thank you for sharing, Kimberly.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.” 
– Psalm 34:8