Roasted Summer Squash with Garlic and Parmesan
4 medium or 8 small zucchini or yellow summer squash
10 large garlic cloves, peeled
2 T olive oil
1 tsp. Italian Herb Blend
3/4 cup coarsely-grated or freshly-grated Parmesan cheese
salt and fresh-ground black pepper to taste
Preheat the oven to 450F/230C. Cover a large baking sheet with foil. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick. Peel garlic if needed, and cut some of the bigger cloves in half. (Next time I'd definitely use the larger amount of garlic!) Toss squash and garlic with all the olive oil and then with theÂ Italian Herb Blend, making sure all the squash pieces are lightly coated with oil. Spread the squash and garlic out on the baking sheet, making sure all the squash pieces are laying flat and the squash pieces are not touching each other more than necessary. Roast the squash and garlic pieces about 20 minutes, or until the squash is barely starting to soften and look cooked. Then sprinkle desired amount of coarsely grated Parmesan over the top of the squash pieces. Put the baking sheet back into the oven, and cook 5-10 minutes more, or until cheese is all melted and starting to slightly brown. Serve hot, and be sure to eat the melted cheese that drips down on to the foil.