For the first time in years, we finally have some summer squash. Usually, a variety of bugs enjoy the plants, before we can. Just for something different, I decided to make some baked Parmesan Summer Squash. It’s so yummy. In addition, there are crunchy bits of Parmesan on the pan liner. For our last bunch of squash, Don sautéed squash, onions, corn, and okra together. It was scrumptious too.
Parmesan Summer Squash
Ingredients
- 2 medium summer squash, sliced lengthwise into 1/4 inch slices
- 2-4 tsps of basil pesto
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup parmesan cheese, shredded
Instructions
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper, or silicone mat.
- Place the squash in one layer on the prepared baking sheet. Sprinkle the garlic powder on top. Smear or dollop with basil pesto, and season with salt and pepper.
- Bake for 10 minutes. Remove from oven, and sprinkle parmesan on top of each squash.
- Place back in the oven for about 15 minutes more, or until parmesan is golden brown.