When yellow squash comes in, it really comes in. Just a couple plants in a small vegetable garden can overwhelm a small household.
I really like yellow squash. Fried with onions is my favorite cooking method, followed by squash slices dipped in an egg wash, coated with cornmeal and fried in a skillet. It’s also tasty in a casserole zapped in the microwave with onions or other vegetables.
Yesterday, I tried a new recipe – Baked Yellow Squash Rounds – and it’s now in the starting squash lineup. It could hardly be easier. Here’s how.
Take a couple decent size squash, wash and dry them, then slice into ½ inch (or smaller) rounds. Place them on a sheet pan with parchment paper and brush each round with melted butter. Add salt and pepper and a whisper of garlic powder, then spread the tops with a thin layer of Parmesan cheese. Pop then in a 425 oven for about 20 minutes, or until they turn golden brown.
This is a company-worthy dish and a great way to enjoy your bumper crop of yellow squash.
Baked Yellow Squash Rounds
2 medium-sized yellow summer squash
¼ stick butter
Garlic powder & freshly ground black pepper
½ cup freshly grated Parmesan cheese
