Is it summer? Because this is Chicago and it's 60 degrees! What is that about? Yesterday, I went to a water park with one of my camps and it was only 65! The kids, of course, still loved it and the water was warm, but it just felt weird. I mean, I was standing at a water park in a sweatshirt...
Anyways, at least I can celebrate summer with food! The Taste of Chicago has arrived so that is a HUGE food event that is currently happening. Plus, I made this Summer Squash dish in honor of the "season."
This squash dish is incredibly simple and you can even incorporate other veggies if you want. Here's the gist: Place a bunch of veggies in an oven-safe dish. Sprinkle some salt, and pepper over the top. Then, sprinkle breadcrumbs and parmesan cheese. You can use other veggies, you can use other types of cheese, you can even use something other than breadcrumbs. I am going to try this out with BBQ potato chips for a different kind of flavor! Have fun with it!
Roasted Summer Squash
2 yellow squash, sliced
2 zucchini, sliced
1/4 cup whole wheat breadcrumbs
1/4 cup parmesan cheese
2 tbsp olive oil
salt and pepper to taste
1. Preheat oven to 350
2. Placed sliced veggies in a 9 inch cake pan
3. Sprinkle salt and pepper over the top and then sprinkle the breadcrumbs and parmesan cheese.
4. Drizzle olive oil over the top and then cover with foil.
5. Bake for 20 minutes, then remove foil and continue to bake for 10-15 minutes or until your breadcrumbs start to brown a little.