Ah yes, the sun finally came out in Maryland and blessed us with some sunny days before quickly squashing that with back-to-back frostbitten nights… again.
I lack patience with mother nature when she decides to kill all my plants, so I’ve been busy covering what is out in the garden and keeping our seedling plants inside for another week. While squash will come later in the year for our climate, I’m still dying to make these again!
I’m excited to be sharing this delicious summer squash recipe with you! It’s an easy bake that the whole family will love as an appetizer or side to lunch. I made this batch with my boyfriend and it was a flavorful win for both of us!
Ingredients
- 1 large zucchini
- Herb mix
- Olive oil
Optional: 1/2 cup shredded cheese
For the herb mix:
Add the preferred amount of each of the following into a bowl and sprinkle over slices:
- Salt & Pepper
- Tajin or Cumin
- Garlic powder
- Onion powder
- Parsley or Thyme
Instructions
- Preheat your oven to 425F while prepping the squash slices.
- Slice the squash into 1/3-1/2″ slices. Be sure to stay within this range as anything thinner may stick even with the oil. For smaller pieces cut near the stem, cut a bit thicker to prevent it from getting burnt around the edges.
- Lay down a thin towel and place slices of squash along half of the fabric. Fold the other half over and begin pressing on the squash to absorb the water and dry them out before baking. This helps with how soft they’ll be when removed—we don’t want it to be super soft and soggy in the center when we peel them up!
- Coat your pan with olive oil and lay down the first batch of slices.
- Sprinkle the herbs onto the slices and bake for 10-12 minutes before flipping. Bake for another 10 minutes before serving! If you plan to add cheese you’ll want to do so on the side that has just been flipped from the bottom of the pan and is now getting cooked.
I’ve been getting so much work done around the garden and many flowerbeds around the yard. I can’t wait to share the progress I’ve been making and to finally show some of the before and after photos I took!
Squash has found its way into my produce bundles more and more recently, though we won’t have any in our garden for a while. While I still have some coming in regularly from the local market, I’m sure to make some more recipes with squash. It’s one of the veggies I’ve only recently begun to celebrate in my meals and now get experimental with my recipes.
I’m thinking of including squash in an upcoming shrimp recipe that’ll be perfect for Memorial Day spent at home. I’m excited to work beside my mom to make sure these cook perfectly and have just enough of a flavor pallet to keep you wanting more without running out of room for more ingredients.
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