I’m about to share something that’ll make you rethink everything you know about summer squash. You know how it usually just sits there, bland and boring on your plate? Well, forget all that. This recipe turns those humble yellow medallions into something that looks like a sunset and tastes even better. The secret lies in a sweet-tangy sauce that’ll have you questioning why you ever settled for plain steamed vegetables.
Why you’ll love this dish
While summer squash mightn’t win any popularity contests against flashier vegetables, this recipe transforms those humble yellow disks into something that’ll make you forget all about boring zucchini bread.
I’m talking about layers of flavor that’ll surprise you – that sweet-tangy apricot mango wasabi sauce paired with juicy tomatoes and melted cheese creates this gorgeous sunset effect on your plate.
The broiling technique gives you crispy edges while keeping the center tender, and honestly, the presentation looks way fancier than the effort required.
Plus, you probably have most ingredients already sitting in your fridge.
Ingredients
Getting your hands on these ingredients is pretty straightforward, though you might need to hunt down that special sauce that makes this dish sing. Most of what you need is probably already hanging out in your kitchen, which is always a win in my book.
- 3 tablespoons cooking oil (canola or vegetable)
- 1 large & firm summer squash
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 3-6 tablespoons Apricot Mango Wasabi Sauce (by Robert Rothschild Farms)
- 2 firm slicing tomatoes
- 1/8 teaspoon turmeric powder
- 1/2 cup Colby-Monterey Jack cheese
- 1/2 teaspoon crushed parsley
- Lemon pepper seasoning
Now, about that Apricot Mango Wasabi Sauce – don’t panic if your local grocery store gives you blank stares when you ask for it. Robert Rothschild Farms makes some pretty fancy condiments that you can usually find online, or sometimes tucked away in the gourmet section of better grocery stores.
The key with your summer squash is finding one that’s firm and not too seedy, because nobody wants mushy disks that fall apart under the broiler. When picking tomatoes, go for the ones that feel solid but give just slightly when you press them – they need to hold their shape when sliced thin but still taste like, well, actual tomatoes instead of cardboard.
Directions
First things first, you’ll want to peel that 1 large summer squash and slice it into neat 1/4-inch rounds – think of them as your canvas for this edible masterpiece.
Now here’s where it gets a little tricky: you need to remove any thick, chunky seeds from the top and bottom of each slice, but don’t go crazy and scoop out all the seeds from the middle or you’ll end up with squash donuts instead of solid disks. If the seeds are small and delicate, just leave them be because they’ll actually add a nice crunch.
Set your oven racks at 3 inches and 6 inches from the broiler, crank that bad boy to high, then grab two rimmed broiling pans and coat the bottoms with some of that 3 tablespoons of cooking oil.
Lay your squash slices flat on the pans, brush the tops with more oil, and sprinkle each one with 1 teaspoon garlic salt (dividing it among all the slices, obviously).
Pop one pan on the top rack and one on the bottom, then broil for about 10 minutes each, flipping them halfway through – you’re looking for those gorgeous brownish-black spots on top, especially around the seeds.
While your squash is getting its tan on, slice those 2 firm tomatoes super thin, making sure they’re about 1/4 inch smaller in diameter than your squash slices.
When the top rack finishes first (because heat rises, people), pull it out and work quickly: sprinkle each slice with 1 teaspoon onion powder, then spread about 1/4 to 1/2 teaspoon of that precious Apricot Mango Wasabi Sauce on each disk using the back of a spoon.
Layer on your tomato slices, dust the outer edges with 1/8 teaspoon turmeric for that sunset effect, then top with just enough of the 1/2 cup Colby-Monterey Jack cheese to barely cover the tomato – you want to see the tomato peeking through, not buried under a cheese avalanche.
Repeat this whole assembly line process with your second pan, then juggle them back into the oven, watching like a hawk until the cheese gets just the tiniest hint of golden color.
The moment you see that cheese starting to brown, yank those babies out because nobody wants muddy colors ruining this summer sunset vibe.
Finish with a light sprinkle of 1/2 teaspoon crushed parsley and some lemon pepper seasoning, and you’re done. For an even more efficient cooking experience, consider using a premium air fryer oven which can achieve similar browning results with less oil and faster cooking times.
Substitutions and Variations
Since not everyone has access to that fancy Apricot Mango Wasabi Sauce from Robert Rothschild Farms (or maybe you’re just feeling adventurous), you can absolutely swap it out for other sweet-heat combinations that’ll still give you those gorgeous sunset vibes.
I’d reach for sweet chili sauce mixed with a tiny dab of sriracha, or even apricot preserves with a pinch of cayenne. Peach jam works beautifully too.
Don’t have summer squash? Yellow squash or zucchini will do the trick, though you might need to adjust cooking time since they’re a bit more watery.
Additional Things to Serve With This Dish
While these summer veggie disks are absolutely stunning on their own, they practically beg to be part of a bigger spread that’ll make your guests think you’ve got your entertaining game completely figured out.
I’d serve them alongside grilled chicken or fish, maybe some crusty bread with herb butter. They’re perfect with a light salad, quinoa pilaf, or even just good crackers and cheese.
Think Mediterranean vibes – olives, hummus, fresh fruit. The colors alone will make your table look like something straight out of a magazine, and honestly, isn’t that half the battle with entertaining?
Final Thought
Honestly, I can’t think of a better way to celebrate summer than with these colorful little beauties that taste as good as they look.
They’re like edible sunset art on a plate, aren’t they? The golden squash, vibrant red tomato, creamy cheese – it’s pure summer magic.
I love how this recipe transforms humble garden vegetables into something that feels fancy enough for company yet simple enough for a Tuesday.
Trust me, your friends will think you’re some sort of culinary genius. Sometimes the most impressive dishes are just good ingredients treated with a little love and creativity.
