Raleigh Downtown Farmer's Market

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Baked Summer Squash


What you’ll need:

1 to 1 ½ pounds of summer squash (zucchini and yellow squash)

Salt and pepper to taste

1 cup of whole wheat flour

1-2 teaspoons of dried thyme

½ teaspoon of curry powder

1/8 teaspoon of dried oregano

½ teaspoon of salt

½ cup of safflower oil

Scant 1 cup of tomato juice



Heat oven to 400 degrees.  Oil a large baking dish.  Slice squash lengthwise or diagonally about 1/8 of an inch thick.  Season with salt and pepper to taste.  Place in baking dish to make overlapping layers.  Combine remaining ingredients and spread on top of the squash.  Bake until lightly browned, about 20-25 minutes.  Serve hot.  This recipe also works well with green tomatoes and sliced eggplant.