Fall has officially arrived in Oklahoma.
A quick step outside early this morning and you’ll be greeted with a crisp, cool 60 degrees. The veil of humidity has lifted. The cicadas have stopped their incessant chirping. The sun hasn’t been seen for days. The leaves are starting to turn a light orange before they darken and crumble in your hands.
Is this just a brief repreive from the heat? Our fall usually doesn’t begin until November and lasts for about a week. I suppose one can just enjoy it while it lasts, huh?
Here pretty soon the summer squash will be going out of season. Crispy yellow crooknecks have become a staple in my kitchen over the last few months, but soon they will be gone and butternut and acorn squash will be more favorable. I can’t say I don’t mind, though. I love all squash equally.
To celebrate the most of summer squash, I threw it together in a casserole dish and kept it simple. My new favorite condiment is pesto, so I couldn’t say no to the basil-parmesan mixture. Yellow squash, zucchini, pesto and onions. A simple mixture that both bids farewell to summer and invites fall into your home.
My grocery store has been selling chicken cutlets lately and they paired perfectly with my baked squash. You can make your own cutlets by slicing large chicken breasts in half, but if your supermarket has cutlets already made, I recommend buying them! I low key hate cutting chicken, so I will take as much help as I can.
A heavy hand with the cheese is what you need for this baked dinner. The more mozzarella & parmesan the better. My fridge has been packed with blocks and bags of cheese lately. Blame it on the keto, or blame it on my obsession with cheese. Maybe it’s a mixture of the both? More cheese, please.
I baked this without foil and it turned out wonderfully. The cheese was melted and golden on top. The veggies were crisp-tender. The key to not having soggy squash in this bake? Make sure you cut the squash and zucchini into large chunks. If the squash is thinly sliced, it will cook quicker and turn soggy. You know my profound hatred for soggy squash—I don’t have to remind you. But I am curious if other people feel the same…
If you’re looking for a quick weeknight meal, than this recipe is for you.
Summer Squash Pesto Bake
Baked summer squash and zucchini with chicken, pesto, and cheese.
- 1 lb. chicken breast cutlets
- 1/2 tsp. red pepper flakes
- salt & pepper
- 1 tsp. garlic powder
- 1 yellow onion, cut into wedges
- 1 zucchini, cut into large chunks
- 1 yellow squash, cut into large chunks
- 1 jar prepared pesto (4-6 oz)
- 1 1/2 cups shredded mozzarella
- 1/4 cup Parmesan cheese
- Preheat oven to 375 degrees. Grease a large baking dish. Season chicken cutlets with red pepper, salt, pepper and garlic powder. Place in the bottom of the prepared baking dish.
- In a large bowl. toss together squash, zucchini and onion. Place on top of chicken in an even layer.
- Spoon pesto over veggies. Sprinkle cheeses on top. Bake for 30-35 minutes until chicken is cooked through and cheese is melted and browned.
Preheat oven to 375 degrees. Grease a large baking dish. Season chicken cutlets with red pepper, salt, pepper and garlic powder. Place in the bottom of the prepared baking dish.
In a large bowl. toss together squash, zucchini and onion.
Place on top of chicken in an even layer.
Spoon pesto over veggies.
Sprinkle cheeses on top.
Bake for 30-35 minutes until chicken is cooked through and cheese is melted and browned.