Cheesy Zucchini

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Ingredients

2 tablespoons extra-virgin olive oil
4 large cloves garlic, thinly sliced
1-1/2 pounds medium-size zucchini or other summer squash, cut in 1/2-inch-thick slices (about 4 cups, see note)
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/3 cup freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese

Rated: (5/5), based on 2 reviews

My family loves this dish so much I make it at least once a week in season. The special appeal is the parmesan and mozzarella cheeses, but no one seems to mind that I serve the squash straight from the cast iron skillet.

Submitted by:
Myra Goodman Myra Goodman, cookbook author and Earthbound Farm's co-founder, shares some great, easy recipes and ideas to get kids cooking and eating more healthy food!

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From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman (Workman Publishing, 2006)

Make It:

1. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently until softened, 1 to 2 minutes.

2. Add the squash and stir to coat it with the garlic-oil mixture. Cover the skillet and cook the squash, stirring occasionally, until it’s glossy and crisp-tender, 4 to 6 minutes.

3. Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about 1 minute longer. Stir in the parmesan cheese and stir constantly until it melts, about 1 minute.

4. Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat. Let the squash sit until the mozzarella cheese melts, 1 to 2 minutes. Serve immediately.

Prep Note:

If your zucchini, or other long summer squash, is larger than 1 inch in diameter, slice the squash in half lengthwise, then cut it into 1/2-inch-thick half-moon pieces. Cut pattypan or other round summer squashes in half through the stem end, and then cut them crosswise into about 1/2-inch-thick pieces.

Clean It:

Summer squash is young and tender, so be sure to wash it thoroughly (but gently) in cool water to remove dirt and contaminants.

Green It:

Anyone who's ever planted zucchini or any summer squash in their garden knows that squash vines can be incredibly productive! This recipe is a great way to take advantage of seasonal bounty, whether from your backyard garden or your local farmer's market.