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Another great use of the summer garden in this light side dish. You could switch out the squash for zucchini quite easily, so depending on which you are overflowing with, you can use up those vegetables. The lemon zest in the toasted bread crumbs give it a lovely fresh flavor. Feel free to substitute the thyme with any other herb growing in your garden: basil, parsley, or tarragon would also be lovely. For a richer dish, put some grated parmesan cheese on top and bake in the oven at 300 degrees for 3 to 5 minutes.
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Time: 20 minutes active; 30 minutes total
2 pounds squash, coarsely grated
3/4 teaspoon salt
2 tablespoons butter, divided (I used plant oil-based/vegan butter)
1 1/2 cups bread crumbs
1 1/2 teaspoons lemon zest, grated
1 teaspoon fresh thyme, chopped
3 garlic cloves, minced
salt and pepper, to taste
1. Toss squash with salt in a colander set over a bowl or in the sink and let drain at least 20 minutes.
2. Meanwhile, melt 1 tablespoon butter in a pan over medium heat. Add bread crumbs, zest and thyme. Stir until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet.
3. When the squash is finished draining, put it in a kitchen towel and squeeze to remove excess moisture.
4. Melt remaining tablespoon of butter in the pan and saute garlic over medium-low heat, 1 to 2 minutes. Be careful not to burn the garlic. Add squash and saute until lightly cooked and slightly softened, 2 to 3 minutes. Serve topped with lemony breadcrumbs.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.