Summer Squash

It's Friday!!!

We have the perfect recipe for date night or cooking w/the kids. (Just make sure you do the chopping.)

I'm Rita.

I recruited my friend, Aliyah to share some of her favorite go to's just for you and your family!

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What you'll learn: Summer Squashtastic!

I don’t remember where I picked up this recipe. It is another simple offering that makes for an amazing presentation. It is a great recipe that uses summer squashes: zucchini and yellow squashes as well as tomatoes as the main ingredient. It’s light and on the herby side that pairs well with seafood and chicken and it can be eaten hot or at room temperature. For this dish, the amount of veggies you use will be determined by the size of your roasting pan. No worries if you have some vegetables left over, chop them up and make a soup. My answer to everything! www.setapartshop.com

Ingredients Three medium zucchini cut in ¼ inch rounds Three medium yellow summer squash cut in ¼ in rounds Tomatoes if on the larger size use 4 and cut in ¼ inch half moons, if using roma tomatoes use more and cut in ¼ inch rounds One medium- large yellow onion (if you don’t like onions you can leave them out, it won’t ruin the dish) 1-2 cloves garlic chopped or garlic powder Olive oil Fresh or dried herbs (basil, thyme oregano or all three!)

Salt, pepper to taste www.pixistock.com Parmesan cheese (optional )

Directions Preheat oven to 365. If you don’t like onions you can leave them out of the recipe. I use them depending on my mood and if I have them availalbe. First sauté onions on medium heat with about two tablespoons of olive oil add some salt to taste.

After about 4 minutes add garlic and sauté until soft. Do not brown. If using garlic powder add it about a minute before the onions are done.

Add onions to a baking dish/roasting pan and spread around evenly across the bottom of the pan, Sprinkle a generous amount of the herbs and a little black pepper on the onions.

Add your squash and tomatoes in a pattern, depending on the shape of your pan you can circle around or do straight lines. Once your pan is full, sprinkle the vegetables with salt to taste, black pepper, generously with herbs and then drizzle olive oil on top. If adding, parmensan cheese, simply sprinkle on top and Cook for 35-40 minutes until the vegetables www.setapartshop.com are tender.

Final Product

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FOLLOW ME ON SOCIAL MEDIA I love this recipe because it appeals to many people: vegans, vegetarians & parents.

You will teach your child safety, art (colors), math (count the slices), the list is endless.

Eat it solo or as a side. Either way, tell us what you liked. Until next time friend.

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