Summer Squash with Charred Scallion Salsa Verde and Breadcrumbs
Squash the summer heat ;)
Summer squash blistered and barely cooked through covered in crunchy, zesty, umami goodness...sign me up! If you have a grill, avoid heating up the kitchen by cooking the squash and accompanying scallions outside. And you can even prep ahead - it’s most perfectly served at room temp.
1½ lbs small Summer Squash, such as zucchini, yellow, or pattypan
1 batch of Charred Scallion Salsa Verde
½ cup Panko (or any breadcrumbs you have)
1 tbsp Olive Oil
6 sprigs Thyme
Basil, small or torn leaves
Fresh Ground Black Pepper
- Slice squash in half along its equator - lengthwise for an oblong squash and horizontally for round.
- Lay the squash out and salt the cut side generously. Let them sit for 1 hour until covered in drops of moisture. Pat dry to remove water and excess salt.
- Heat the oven to broil. Arrange squash cut side up on a rack atop a baking sheet. Broil about 8 minutes, until just starting to brown.
- Meanwhile, heat the olive oil with thyme in a large skillet over medium heat. Add the panko and salt to season, moving the pan constantly to coat crumbs with the oil and toast evenly. Once golden brown, transfer to a plate to cool.
- Now flip that squash and broil for an additional 6-8 minutes, until the skin begins to blister and they’re just cooked through (not soft!).
- Pile the squash onto a plate. Generously layer on the Salsa Verde, then top with a few cracks of black pepper, lots of toasted breadcrumbs and fresh basil.