If you’ve ever tried growing your own summer squash then you understand how quickly they can multiply and become overwhelming. Even inventive cooks can grow weary of its abundance before the dog days of August, and they are now all over the farmers markets. But with mild flesh and edible skin, yellow squash is easy to use in a variety of ways: cooked or raw, grilled, steamed, sauteed or baked. When picking out your squash at the market avoid spongy, flabby or overgrown ones and choose ones with taut skin, about 8 inches long or less.
This is a perfect way to enjoy veggie “pizza” without a ton of calories. You can make this light, tasty meal in the toaster oven on hot days when you don’t want the added heat in the kitchen. You can also eat it cool, rolled up as a wrap.
Summer Squash Pesto Pizza Roll-Ups
- 1 yellow summer squash, washed and sliced thin
- 1 roasted red pepper, sliced thin
- 1/4 cup pesto—if you buy it at the store, make sure it’s from the refrigerated section, i.e. FRESH, not in a jar
- several fresh basil leaves, torn or chopped
- 2 tablespoons of goat cheese, crumbled
- 1 tablespoon olive oil
- sprinkling of Parmesan cheese
- 1 piece of flat bread—I used these Flax Roll Ups, but you could use a whole wheat tortilla, whole grain naan or other flat bread.
- Preheat oven/toaster oven to 350 degrees
- Heat the oil in a frying pan, then add sliced squash with a pinch of salt and pepper and sautee until slightly softened
- Place flatbread on a baking sheet, spread with pesto, goat cheese, roasted red peppers, basil leaves, and cooked squash, and top with sprinkling of Parm cheese
- Cook in oven for 10 minutes, or until cheese is melty and bread begins to crisp on the edge