Zucchini is a summer signal. Growing up in Ohio, we typically did not eat zucchini until summer was in full swing. Here in North Carolina, the growing season gets off to a faster start, so I have already picked up some zucchini and yellow squash at the farmer’s market.
This simple recipe for a baked summer squash dish came my way courtesy of my friend Cindy. She brought this dish to a get together once, and the circles of green zucchini and yellow summer squash looked so nice layered in a white baking dish that I never forgot about it.
I wrote the recipe below as a guide; I can say with certainty I strayed from the measurements, seasoning the vegetables with salt and pepper to taste and topping the layers with a lot of Parmesan cheese.
I also topped my dishes with the grated Parmesan rather than slices of mozzarella or fontina. It is a forgiving recipe, so make it your own. 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 9 x 13 baking dish or a cast iron skillet with oil.
- Place a layer of the vegetables across the dish, then sprinkle with salt, pepper, and grated Parmesan cheese.
- Continue layering like this 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.