We have pretty much had baked zucchini and squash for dinner every night this week. And by we, I mean my husband and I have both had the same thing for dinner, but at completely different times. I eat when I get home from work, and he eats before he heads to the farm, or when he gets home at dark. But at least while we eat the juicy, tender deliciousness of baked zucchini and squash, we can feel like we are eating together.
- 1 large zucchini
- 1 large squash
- Olive oil
- Sea salt
- Black pepper
- Garlic powder
- Parmesan or shredded mozzarella cheese
Now the only reason I say large zucchini and squash is because that’s all my garden produces. One day they are tiny vegetables, and the next day they are huge. And they feed us for almost a full week!
Line a baking sheet with foil, or use a glass baking dish, to place the zucchini and squash in. Drizzle with olive oil, salt, pepper, and whatever other spices you like, and top it all off with cheese.
Bake at 450 degrees for about 15-20 minutes, or until tender.
They reheat really well, too for the next night’s dinner!