Week 10 Bake

After being gifted three beautiful summer squash (one green and two yellow), I decided to make the following and served it with rice. Great reviews from the whole clan.

Ingredients

vegetables
1.5 cups Brussels sprouts
3 small summer squash (a mix of yellow and green is nice)
2 small to medium tomatoes
topping
1/2 cup unsalted butter, melted
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper




Wash the Brussels sprouts and trim off the end. Chop into bite size pieces (quarters for medium sized sprouts). Steam for 6 minutes, do not overcook. Place into a large glass pan.

Wash the summer squash and trim off the ends. Chop into bite size pieces on the larger size. Steam for 4 minutes or so, you do not want them to become limp they should retain some moderate crunch. Place on top of the Brussels sprouts in the pan.

Chop the tomato into bite size pieces on the larger size. Place on top of the summer squash in the pan.

Mix the topping together and then sprinkle on the top

Place in the oven with the broiler on high for about 3 minutes, until browned on the top.

Serve warm with rice or as a side dish to whatever...