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