Chef Yess B, of Yess’s Curbside Diner, offers this summer recipe. Her food truck offers farm-to-curb meals regularly at lunch in Red Bluff and at events throughout the Norths tate. You could find this choice on the truck’s board if you stop by in summer.
Summer Squash or Young Zucchini Bake
- 3 pounds summer squash or young zucchini cut into 1-inch cubes.
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup parmesan divided
- ½ cup panko breadcrumbs divided
- 3 tablespoons minced fresh parsley divided
- ½ cup minced onion
- 2 farm eggs beaten
- ¼ cup melted butter
- Preheat oven to 425°.
- Toss cubed squash in olive oil, salt, and pepper. Spread on a baking sheet and bake for approximately 30 minutes. Remove from oven and reduce heat to 375°.
- Place baked squash in a bowl and mash until slightly chunky. Stir in ¼ cup each parmesan and panko breadcrumbs, then add 2 tablespoons minced parsley, all the onion, and the eggs. Mix well. Spread into an 8- x 11-inch baking dish, top with remaining panko breadcrumbs and parmesan, then sprinkle with remaining minced fresh parsley and drizzle with the melted butter.
- Bake uncovered for 45 minutes to one hour, until top is golden-brown and delicious.
Sara Calvosa Olson is a Karuk writer living with her soulmate, raising two large teenage sons. She has a regular column in News From Native California that explores California Indian foodways and reconnection to traditional Indigenous ingredients. Chími nu’am! (Let’s eat!)