Thanks for shareing.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Kathy Brandt via Cookinginthedark
Sent: Thursday, September 3, 2020 6:08 PM
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] Parmesan squash rounds
I used both yellow and summer squash. This turned out really well. Sending in
case, like my niece, you are saying the only thing you know to do with zucchini
is make zucchini bread :-)
2 medium-sized yellow summer squash
Garlic salt & freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
INSTRUCTIONS
Place an oven rack in the center position of the oven. Preheat the oven to
425°F. Line a baking sheet with foil (lightly misted with nonstick cooking
spray) OR parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices.
Arrange the squash rounds on the prepared pan, with little to no space between
them. Lightly sprinkle the squash with garlic salt and freshly ground black
pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each
slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and 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. Alternatively, you
may broil them for a minute or two at the end of the cooking time to speed up
the browning.) Serve immediately.
I didn’t broil, and baked at 375, just extending the time a little.
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