Monday, December 26, 2011

Parmesan Squash Bake

  • 2 medium zucchini
  • 2-3 medium butternut/summer squash
  • 1 medium sweet yellow onion, diced
  • 1/2-1 c. grated Parmesan cheese
  • 1/4c. extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • sea salt to taste
  1. Preheat oven to 350 degrees F.
  2. In a small pan, heat about 1 tbsp of olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
  3. Slice the zucchini and squash into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt.
  4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the vegies are soft and slightly golden brown.
(Courtesy of Sunday Baker )

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