- Cook Time : 30 min
- Ready Time : 30 min
- 2 medium summer squash or zucchini
- 3/4 cup shredded cheese
- about 2 Tablespoons of fresh herbs, minced
- olive oil to lightly coat the squash slices
- salt and pepper to taste
Cooking time will vary depending on how thick you cut your zucchini. So keep checking the texture of your zucchini to see how quickly it cooks. Also, choose any cheese you want. A harder, drier cheese, like parmesean, will brown quickly and can burn, so consider slicing your zucchini thinner for quicker cooking if you choose parmesean.
Pre heat oven to 375 degrees.
Trim ends of zucchini squash and slice lengthwise about 1/4″ thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don’t burn.
On baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice, to taste.
Add cheese and herbs on top of each slice.
Bake zucchini squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted.
Source: White on Rice Couple