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Oven-Roasted Squash Napoleons with Roasted Red Pepper Coulis

Oven-Roasted Squash Napoleons with Roasted Red Pepper Coulis You will need:

  • 1 zucchini, cut on the diagonal into 1/4-inch slices
  • 2 yellow summer squash, cut on the diagonal into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 teaspoon fresh minced chives
  • 1 teaspoon fresh minced basil
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 red bell peppers, roasted, peeled, seeded and chopped
  • 1/4 teaspoon garlic powder
  • 1/4 cup red onion, chopped
  • 1/3 cup chicken stock
  • Freshly ground black pepper to taste
  • Basil leaves for garnish

Place zucchini and squash slices in a shallow bowl. Combine next 5 ingredients and toss over slices. Allow to marinate at room temperature for 30 minutes.

Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Evenly place zucchini and squash slices in a single layer on baking sheet. Drizzle any leftover marinade over slices. Place in oven and roast for 40 minutes, flipping slices halfway through cooking time.

Meanwhile, combine remaining ingredients in a food processor and blend until smooth. To serve, place two zucchini slices side by side on a serving plate. Top with 2 slices of yellow squash, also arranged side by side. Repeat so that you have two layers of each, then top with a slice of zucchini to connect the two stacks. Puddle the red pepper coulis at the bottom of the plate and garnish with a basil leaf if desired. Serve immediately.

Yield: 2-3 servings

Wine Pairing
Pair with Chardonel from Crown Winery


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