Parmesan Squash

This is a great little side dish, it’ll go with just about anything. You can make it light or heavy, depending on your tastes. I call for butter and 1/2 cup of parmesan cheese, which is a substantial coating across 2 pieces of squash. You can lighten it up with veggie oil or olive oil and use as little or as much cheese as your heart desires.

Start by slicing your squash lengthwise. Cut each one in half and each piece in half again to make 4 slices.

Lay the slices out on a cookie sheet covered with foil and brush with melted butter or oil.

Sprinkle your squash with some fresh ground black pepper. I don’t recommend salting them since the cheese adds quite a bit of saltiness. Then sprinkle with cheese… yummmmmy cheese… cheeeeeeeeeeeesse…. Sorry about that, please ignore the drool dripping off my chin.

Bake your little squashes for about 20 minutes. For a really great finish, broil them for the last 5 minutes or so but watch carefully, the cheese can go from golden-brown-and-delicious to black-and-burned very quickly.

Full recipe below and here in pdf.

Ingredients

• 1 Zucchini
• 1 Yellow squash
• 3 Tbs butter, melted
• ½ c Parmesan Cheese
• Fresh ground pepper

Directions

1. Preheat oven to 400
2. Slice zucchini and squash lengthwise into 4 slices.
3. Arrange slices on a foil covered cookie sheet. Brush with melted butter
4. Sprinkle with a little fresh ground pepper then with Parmesan cheese.
5. Bake for 20 minutes, until cheese is golden brown. For best results broil the last 5 minutes