A delicious platter of sliced tender summer squash, braised and roasted to perfection.
Serves: 3 to 4 Preparation time: Cooking time: Difficulty: Easy - for beginners Dietry guidance: v n
Tags: squash · summer ·
Ingredients
4 to 5 mixed summer squash:
Zucchini - no greater than 1" in diameter
Yellow Squash - no greater than 1" in diameter
Pattypan Squash - no greater than 2" to 3" in diameter (highly recommended)
7 to 8 cloves of garlic minced
2 tbs butter
1/4 fresh tomato, diced
1/4 small onion, diced
2 tbs grated Parmesan cheese
3 tbs grated Monterrey Jack cheese (or Pepper Jack)
dash Salt
dash of Italian seasonings (mix of oregano, basil, thyme)
Method
Preheat your oven to 375 (suggest roasting setting of a convection oven)
- Slice the squash evenly and thinly (suggest a food processor)
- In a microwave safe bowl, melt the butter with the minced garlic and set aside
- Place a piece of aluminum foil on a cookie sheet and spray the foil with PAM or like spray
- Distribute the squash evenly on the cookie sheet (a variety of squash is desired spread evenly throughout the sheet)
- Distribute the diced tomato over the squash
- Distribute the diced onions over the squash
- Brush the garlic/butter mixture over the squash
- salt and season the squash
- sprinkle the cheese evenly over the squash
Cook the squash for 15 to 25 minutes until the cheese is lightly bubbly.
Serve and enjoy