Preheat oven to 425 degrees. Butter sides and bottom of a 9 to 10-inch pie plate, quiche pan or cake pan; set aside. Using a regular knife, thinly slice roma tomatoes crosswise; set aside.
Melt butter and mix with salt, pepper, and Italian seasoning.
Trim ends of the zucchini and yellow squash; slice lengthwise into ⅛-inch thick slices (mandoline slicer works well for this. For safety, slice the squash in half lengthwise before placing on the mandoline). Brush strips with melted seasoning butter. I found it’s easiest to slice all the squash then lightly brush each strip and stack up on a pan or tray.
Mix leftover seasoned butter with bread crumbs and Parmesan cheese; set aside
Roll one strip of squash tightly and place in the middle of the pie plate. Alternatingly roll one zucchini slice then one summer squash slice around the center roll until the pie plate is full. Tuck slices of tomato between the spiral slices. Sprinkle with Mozzarella cheese.
Bake 20 minutes. Remove spiral from oven, sprinkle with Parmesan crumbs, return to the oven and bake 10 minutes longer, or until golden and squash is tender.
Recipe was inspired by Summer Squash Gratin in Food and Wine, July 2017. Serves 6-8. Note, the tomato adds juice to the final product. If you prefer a drier dish, use one small tomato or eliminate entirely.
Other ideas to include in your spiral
Tuck pepperoni and other thinly sliced cooked meats in the rolls of the summer squash.
Tuck thin slices of onion in the spiral.
Serve with marinara.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
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For nutrition research go to www.nationaldairycouncil.org