I have been dragging my feet on posting the past few days, and it has felt absolutely spectacular! After I met my one-year goal, I completely checked out on posting to enjoy a weekend without baking and to do something I love to do – organize (recipes and ideas)! Now that I’m back in groove, I realize though I have posted recipes on a fairly recent basis, I have not posted a dessert for nearly three weeks. Oh, the horror!
In addition to a lack of desserts on what I claim is a baking blog, I have also yet to choose this month’s featured flavor. I started off thinking tea since June is National Iced Tea Month, then I considered booze because my first post was a Long Island Iced Tea Cake, but nothing gripped hold of me like I expected it to. I felt guilty about this for a few days, but then I decided if June’s featured flavor gets off to a late start, it is what it is. Or in the words of Kurt Vonnegut, so it goes.
What I do know about flavors is that of zucchini signals summer to me. Growing up in Ohio, we typically did not eat zucchini until summer was really in full swing. Here in North Carolina, the growing season gets off to a faster start, so I picked up some zucchini and yellow squash at a recent visit to the farmer’s market.
This recipe came my way courtesy of my friend Cindy. She made this dish for a get together once, and the circles of green zucchini and yellow squash looked so nice layered in a white baking dish that I never forgot about it. Though I wrote the recipe below, I can say with certainty I strayed from the measurements. I seasoned the vegetables with salt and pepper to taste, then topped the layers with a lot of Parmesan cheese. I also topped my dishes with the grated Parmesan rather than slices of mozzarella or fontina cheese. It’s a forgiving recipe, so feel free to make it your own and enjoy!
- ½ pound zucchini, cut into ¼ inch slices
- ½ pound yellow squash, cut ¼ inch slices
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 ounces sliced fontina or mozzarella cheese
- parsley (optional)
- Lightly coat a 13 x 9 baking dish (or cast iron skillet) with oil.
- Place a layer of vegetables across the dish, then sprinkle with salt, pepper, and grated Parmesan cheese.
- Continue layering until all of the vegetables are used.
- Bake at 350 degrees F for 25 minutes.
- Slide the dish out of the oven and place the remaining cheese slices over the vegetables.
- Bake for an additional 5-8 minutes.
- Garnish with chopped parsley if desired.