Parmesan Squash

I always serve pasta with corn. Ask Allie, I could eat canned corn every single day and not get tired of it. I'd serve some broccoli or something with pasta, but Jon is like a 5 year old and refuses to eat broccoli and spinach so I needed new ideas. So, what do I do? Hit up Pinterest for recipes on the vegetables Jon will eat. :) These were delicious!

Ingredients:

• 4 large zucchini
• 2 large yellow squash
• 2 tsp. Garlic powder
• 1/2 tsp. Pepper
• Olive oil – In an oil sprayer
• 1/8 cup parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
3. Spray a cookie sheet with a light coat of olive oil.
4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
5. Spray a very light coat of olive oil over the top of your squash.
6. Sprinkle your spices, including the parmesan over your squash.
7. Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
8. Allow to cool slightly and serve!
   
   
   

   

   So good. I think these might be good on the grill too!