‘Tis the season for delicious summertime squash! In my CSA this week I got 3 lovely squashes, 2 zucchini and 1 summer. This is a take in a grill recipe my friend Jill introduced me to a few years ago in Maine. I honestly didn’t even think I liked either of these types of squash until I tried her recipe! Mine is made in the oven but you can grill this in a foil packet as well (which was how she did it). Either way this is delicious and sure to be a summer time hit!
You will need:
1 large zucchini
1 large summer squash
Salt and pepper
Sorry there are no measurements here, it really depends on how much squash you have. This is easy enough to eyeball. I made it with lemon pepper chicken. For the chicken I rubbed lemon pepper seasoning on thin chicken cutlets and cooked them in a pan with a little vegetable oil. I made them in a few batches.
For the squash, preheat the oven to 350 degrees. Slice them about 1/4″ thick and line them on a greased baking sheet. I used a 12″x17″ pan. I also added 4 quartered buttons mushrooms (as you may know- I looove mushrooms!!)
Then drizzle them with a little olive oil and add a little salt and pepper to your preferences. Since there is Parmesan involved you shouldn’t need much salt. If you like you dishes less salty I would say don’t add any. Sprinkle a bit of parm on each slice. I probably used about 1/4 cup of Parmesan.
Roast the squash in the oven for 15-20 minutes. The cheese should be starting to turn golden.
Serve warm. I served the dish with some Dijon to dip the chicken in.