Help! The summer squash are taking over the kitchen. We had planned to plant two yellow squash and two zucchini plants but one zucchini plant expired and we only had a yellow squash as a spare, so three yellow and one green. We are harvesting some green zucchini just about every day, but we’re choking in yellow squash. Along with tomatoes ripening overnight, the counters are covered once again. It’s hard to find a spot to prep for the freezer, let alone make dinner.
Last night I made baked summer squash with a parmesan, olive oil and ‘everything bagel seasoning’ sprinkled on top. It was a very tasty accompaniment to our tomato pasta.
Recipe:
Preheat oven to 400 degrees.
3 eight inch summer squash or 6 six inch summer squash, cut in half lengthwise
2 T. olive oil plus 1 tsp
4 T. Parmesan cheese, shredded
2-3 tsp. ‘everything bagel seasoning’ or your favorite savory seasoning
Lightly coat the squash halves with some olive oil. Place on greased or parchment covered baking sheet. Mix the 2 T. olive oil and parmesan cheese together and spoon/smear onto tops of squash. Sprinkle the tops with ‘everything seasoning’.
Bake for 30 minutes. Check for tenderness. If your squash is bigger it may need another 5-10 minutes. Note: If squash is very big you may want to cut it crosswise into thick slices instead of lengthwise halves and proceed with the same topping on each individually placed disk. Bon Appetit!
