Zucchini and Squash Recipe, thinly sliced, olive oil and a sprinkle of cheese, baked to perfection for summer sides from the garden.
Course Salads and Veggies
Cuisine Mediterranean
Keyword Zucchini and Squash Summer Sides
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Equipment
Mandolin
2 Individual baking dishes
Ingredients
1Fresh Zucchini medium zucchini
1Yellow squash medium
2Roma tomatoes or fresh plum tomatoes
1/4cupParmesan cheeseor vegan parmesan
1Garlic clovecrushed
2tbspOlive oil
1tbspLemon juice
Fresh herbs for garnish and flavor
Salt to taste
Instructions
Preheat oven to 350
With a mandolin (or very sharp knife), thinly slice the zucchini, squash and firm tomatoes. Set aside.
In a small bowl, whisk the olive oil, lemon juice and crushed garlic. Set aside.
Brush a little bit of the seasoned olive oil on the bottom and sides of the 2 baking dishes.
Stack both thinly sliced squash, alternating colors, standing on their side, and place them in the baking dishes, fanning them as you place them all around the dish. Do the same for a center row, keeping the round slices standing so the colors show.
Place the sliced tomatoes in between some of the slices of squash.
Brush the seasoned olive oil across the slices. Sprinkle with a little bit of salt. Grate cheese across the tops and place fresh herbs on top.
Bake for about 15-minutes or until cheese melts but squash still retains a little firmness, much like an al dente pasta.
Video
Notes
For an added measure of elegance, bake the squash inside of a halved pepper!
Baking the squash too long will result in soggy squash, so keep an eye on them.