Recipe by Caryn Dalton
Very Very tasty. You have to try it to believe the taste sensation. My instructions are always very thorough and more information than most experienced cooks need, so don't be scared..this recipe comes together very quickly but there is not any passive cook time...it's all active. This recipe calls for Robert Rothschild Farms Apricot Mango Wasabi Sauce. It would NOT be the same without it and if you haven't discovered their sauces, jellies, jams and mixes I encourage you to find some. You can use any large firm squash with a diameter of at least 2 inches at smallest part.
- 3 tablespoons cooking oil (canola or vegetable)
- 1 large & firm summer squash, peeled and sliced into 1/4 inch slices
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 3 -6 tablespoons Apricot Mango Wasabi Sauce (by Robert Rothschild Farms-see above for full name of sauce)
- 2 firm slicing tomatoes, very thinly sliced (a little less in diameter than your squash)
- 1⁄8 teaspoon turmeric powder (for color)
- 1⁄2 cup colby-monterey jack cheese
- 1⁄2 teaspoon crushed parsley
- lemon pepper seasoning
Directions See How It's Made
- Peel the squash. Remove any thick large seeds on top and bottom of your squash slices. Do not remove all the seeds from the middle of the squash slices or you will create holes in the middle of the slices. If the seeds are small and/or thin, just leave them because they will be pleasant and crisp.
- Arrange racks in oven three inches and six inches from broiler. Turn on broiler on high.
- Baste the bottom of two broiling pans with a rim with canola oil or vegetable oil. If you don't have two, make this in batches. Lay as many squash slices flat on broiling pan as you can. Brush squash slices with oil and sprinkle each slice with garlic salt. I just sprinkled from spice jar and guessed at total amount for all of the squash appetizers.
- Put one pan under broiler from a distance of 3 inches, the other six inches. If you are only using one pan, use the upper rack. Broil approximately 10 minutes each, rotating after five minutes. Do this even if you are only using one pan. You want to top of the squash slices to get a little brownish black in spots on the top of the slices.especially where the seeds are. The bottoms should be getting softer, but still pretty opaque. Don't overdo it. You may need to adjust your time up or down because different squashes have different water contents and of course, ovens are all different. My oven is about 15 years old.
- Meanwhile, slice your tomatoes (thinly) and ready your other ingredients.
- Your top rack will get done first. Take it out and leave the bottom one in the oven for now. Working quickly, sprinkle each squash slice with the onion powder -- again, a guess on the amount. I just sprinkled from the jar.
- Next, spread evenly on each slice with the back of a spoon about 1/4-1/2 teaspoons of the Apricot Mango Wasabi sauce. Then, layer on a thinly sliced tomato that is about 1/4 inch in diameter less than your squash slice. Now, sprinkle with turmeric around the outer edges of the squash. That yellow will highlight the other colors you are using. Now, put a little bit of cheese to cover the tomato.not the edges of the squash. You want to be able to see the color of the tomato through the cheese. Don't pile it on too thick.
- Pull the other pan out, put the pan you just did back in the oven on the lower rack.
- Repeat steps to layer the squash slices again.
- When done with that pan, move the pan already in the oven to the top rack and put the pan you just did on the bottom rack. Watch carefully and when the cheese gets the slightest bit of golden color, pull it out. Browned cheese will ruin the sunset colors here. Pull that pan out and move the bottom pan to the top and let those slices get golden on top too.
- Sprinkle each very slightly with the crushed parsley flakes and the lemon pepper. You are done!
- We like to eat this in the late afternoon before dinner. But, the other night we had them for dinner and it was so delicious. A summer tradition.