Pico de Gallo
For this recipe you would normally use Roma tomatoes any day of the year. But when summer hits, any kind of tomato will be fine. I really like doing this with Sungolds cut in half through the belly bu...
This recipe by Ron Camacho of the Camacho Care Kitchen, was inspired by former Vanderbilt Professor and grower extraordinaire “The Nashville Squash Guy,” Dr. Charley Coffey.
Ingredients
SERVINGS: 4-6
- 1 large or 2 medium pattypan squash
- all-purpose flour
- 2 eggs, beaten
- bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt
- ½ teaspoon cayenne pepper
- 1 cup cheddar cheese
- 1/2 cup enchilada sauce
- 1/4 cup pico de Gallo or salsa
- 1 diced tomato
- ½ diced yellow pepper
- ½ diced orange pepper
- ½ diced green pepper
Preparation
Squash
Slice Pattypan squash into thin one-inch slices.
Combine flour, garlic powder, garlic salt and cayenne pepper. Coat squash slices in flour mixture, then eggs, then bread crumbs.
Bring a skillet or frying pan up to medium heat and fry the breaded squash until browned and a fork can easily pierce it.
In a glass baking dish, place 4-6 pieces of squash. Top with grated cheddar. Top with Enchilada Sauce and Pico de Gallo. Repeat with remaining pieces of squash and ingredients.
Top with diced tomato, yellow, orange and green pepper.
Bake at 350 degrees for 45 minutes or until tender.
Related Stories & Recipes
