Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into 1/4 inch rounds
  • 2 medium (1 lb / 450g) yellow summer squash, sliced into 1/4 inch rounds
  • 2 tbsp (30g) olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Toss the sliced zucchini and yellow squash in a large bowl with olive oil, minced garlic, salt, and pepper until lightly coated.
  2. Arrange the squash slices in a 9x13 inch baking dish, alternating colors in an overlapping shingle pattern.
  3. Bake in the oven until the vegetables are tender and the edges begin to shrink slightly.
  4. Sprinkle shredded cheddar, Parmesan, and parsley evenly over the top of the vegetables.
  5. Switch the oven to broil for 2-3 minutes until the cheese is bubbling and develops mahogany-colored spots.