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CSA Week 6

This week we are Highlighting the yellow Summer Squash. There are so many ways to prepare this summer, so this may be a little cheesy.

This recipe I was told a long time ago and is how I got my kids eating squash. Cheese is always a great addition to any meal!

There is a million different ways on the internet to make this so I was able to find a picture to include this was not mine.

What you need:

2 Yellow Squash

1/2c ish of Parmesan Cheese

S&P to taste

Garlic Salt Optional

Smidge of Oil & Panko Breadcrumbs Optional


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or use nonstick cooking spray.

  2. Wash and dry the squash, and then cut each one into ¼-inch thick slices. (When I'm feeling fun sometimes I coat them in a small amount of oil to coat them, and dip the rounds in Panko before they go on the pan. This makes this a little more crispier. Arrange the squash on the pan, touching/edge to edge. Sprinkle squash with the (garlic) salt and pepper. Use a spoon to spread a thin layer of Parmesan cheese on each slice of squash. Or your fingers.

  3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light brown. Watch closely as everyones oven is different. You can also pop them under the boiler if you wanted to crisp them up or speed up the browning.

  4. Serve immediately.

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