Summer Garden Recipe: Pan Roasted Summer Squash, Zucchini, and Tomatoes with Broiled Mozzarella and Parmesan

If you live in Northeast Ohio, chances are that you are in HEAVY garden harvest season right now. I can go out everyday and get a whole basketful of goodies.  I know some friends of mine started early, while others are just harvesting everything great now!  Because of this, I'm going to try to share a TON of my favorite garden recipes over the next couple weeks, so you can take full advantage of your own garden or any farmer's market or local produce.

When I posted this on my Instastories, I had several people ask for this recipe.  The best part of this recipe is that it is super easy, and I think it's kind of hard to go wrong!  When I make it, you just follow steps, and there are no exact measurements (sorry guys---I'm not always good at this).

In order to make this side dish, I was able to utilize three homegrown veggies from my garden including one Heirloom Crookneck Summer Squash (Yellow Squash), one large zucchini, and one beefsteak sized Heirloom Brandywine Pink Tomato.  It is a great side dish to steak, grilled chicken,  seafood, or even a BLT (if you really want to use your veggies).  Read on for the recipe below!

DIRECTIONS:

1) Preheat oven to 425 degrees.

2) Slice Zucchini, summer squash, and tomato into thin rounds.

3) Spread onto cookie sheet.  Drizzle olive oil and top veggies with freshly ground salt and pepper.  Toss to coat.  Spread evenly into one layer on sheet.

4) Roast veggies for about 20 minutes or until tender and cooked through.  

4). Slice fresh mozzarella into slices (this is where you can use as much or as little as you want).  Grate Parmesan for fresh parm (again, you can use as little or as much as you want).  I typically like enough freshly grated parmesan to coat all veggies and evenly space out the mozzarella across the veggies.

6) Sprinkle veggies with panic (again, I don't use an exact measurement.  I just sprinkle a light layer on top until veggies are coated).  

5) Put oven on BROIL.  Place cookie sheet under broiler until cheese is melted, and panko is browned on top.  

Voila!  Recipe is done.  This is a tasty, healthy, and quick way to serve your squash, zucchini, and tomatoes!