Baked Zucchini Spiral - looks a little like the Utah Spiral Jetty, but tastes a whole lot better! Becky took this recipe as a challenge to morph her Mom's "fried zucchini" into an attractive side dish inspired by Food and Wine's "Summer Squash Gratin," July 2017.
1 cup shredded Mozzarella cheese, or cheese of choice
parsley and or crumbled cooked bacon, optional garnish
Preheat oven to 425 degrees. Butter sides and bottom of a 9 to 10-inch pie plate, quiche pan or cake pan; set aside. Using a regular knife, thinly slice roma tomatoes crosswise; set aside.
Melt butter and mix with salt, pepper, and Italian seasoning.
Trim ends of the zucchini and yellow squash; slice lengthwise into ⅛-inch thick slices (mandoline slicer works well for this. For safety, slice the squash in half lengthwise before placing on the mandoline). Brush squash strips with melted seasoned butter. I found it’s easiest to slice all the squash then lightly brush each strip and stack up on a pan or tray ready for the next step.
Mix leftover seasoned butter with bread crumbs and Parmesan cheese; set aside
Roll one strip of squash tightly and place in the middle of the pie plate. Alternatingly roll one zucchini slice then one summer squash slice around the center roll until the pie plate is full. Tuck slices of tomato between the spiral slices. Sprinkle with Mozzarella cheese.
Bake 20 minutes. Remove spiral from oven, sprinkle with Parmesan crumbs, return to the oven and bake 10 minutes longer, or until golden and squash is tender.
Mandoline slices making slicing zucchini easy, consistent and quick. Be sure to follow manufacturers safety caution and use the finger guard. For easier slicing on the mandoline, cut zucchini and summer squash in half.
Recipe is great with additional savory foods tucked into the spirals such as cooked sausage slices, pepperoni slices.
Consider adding thin slices of onion between the spirals.