Squash and zucchini are plentiful, but ideas for what to do with them tend to elude me. Last weekend, my farmer’s market was practically giving away beautiful yellow squash. I decided to just throw something together and came up with this recipe.
Broiling can be dangerous; I’ve burned more than my share of food over the years because I looked the other way at the wrong time. But this time I managed to achieve the holy grail of broiled food: golden brown and deliciously crisp cheese.
- 2 yellow squash, uniformly sliced about 1/4″ thick
- Kosher salt
- Freshly grated parmegiano reggiano cheese
Fire up your broiler. Line a baking sheet with foil and spray with nonstick cooking spray.
Arrange the squash slices in rows. Sprinkle with salt and parmesan cheese.
Cooking time is largely dependent upon the intensity of your broiler, and broilers can vary dramatically. Set your timer for 2 minutes and keep an eye on it. Cook until the squash begin to soften and the cheese begins to turn golden brown, which could be anywhere from 3-7 minutes.
The squash were flatly rejected by the Tiny Kitchen Assistant, in spite of the cheese, but the Assistant’s grandfather took second and third helpings. Clearly, squash is more of a grownup thing.