The herb topping adds a savory note without distracting from the essentially delicate flavor of zucchini or yellow summer squash. Choose small, straight squash for the best appearance on the plate.
SERVES 4 TO 8
INGREDIENTS:
- 8 very baby zucchini or yellow summer squash
- 2 tablespoons extra virgin olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 cup lightly packed mixed fresh herb leaves, such as basil, parsley, sage, oregano, rosemary, thyme, and mint
- 4 garlic cloves, peeled but left whole
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- Cut the squash in half lengthwise. Score the flesh in a diamond pattern, cutting almost to the skin. Lightly brush the cut sides with oil and sprinkle generously with salt and pepper.
- Combine the herbs, garlic, and 2 tablespoons oil in a food processor or blender and process until smooth. Season with salt and pepper to taste. Spread over the cut sides of the squash. Arrange cut side up in the pan.
- Roast for about 15 minutes, until the squash is tender.
- Serve hot.
VARIATION:
HERBED PATTYPAN SQUASH:
- These delightful summer squash look like round flying saucers with scalloped edges. Choose squash that are 3 to 4 inches in diameter and cut them in half horizontally. Proceed with the recipe
as directed above.
