Summer Squash is tender, versatile, and sweet. It's one of those summer crops we dream about all winter. Rich in nutrients and high in antioxidants, zucchini is the perfect addition to salads and soups. Whether you throw them on the grill or turn them into a zoodle, we're sure you're going to love the great green zucchini.
Parmesan Summer Squash
1 medium-sized zucchini
1/4 cup freshly grated Parmesan cheese
Place oven rack in the center position of the oven. Preheat to 425°F. Line a baking sheet with foil (lightly covered with oil OR parchment paper. Wash and dry zucchini and cut into 1/4-inch thick slices. Arrange squash rounds on a prepared pan, with little to no space between them. Lightly sprinkle zucchini with Chef D’s Italian Spice. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes! Serve immediately.