Baked Summer Squash

With an abundance of summer squash and zucchini in my garden this year, I wanted to to use them differently other than a cassorole or frying. This recipe worked perfectly and was very tastey.

Ingredients:

• 2 pounds summer squash (zucchini and yellow squash)
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/3 cup bread crumbs
• 1/2 teaspoon flaked salt
• 1/4 teaspoon freshly ground pepper

Directions:

1. Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch thick rounds. 
2. Toss with the olive oil.
3. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. 
4. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. 
5. Sprinkle the bread crumb mixture over.
6. Cover the baking dish with foil and bake in the oven for 30 minutes. 
7. Remove foil and bake another five minutes until the top is bubbling and crispy.