Zucchini Squash is plentiful from home gardens this year, as it always is here in Southwestern Pennsylvania. It's one squash that is easy to grow and also can be cooked in a many different ways. This one is a quick and easy dish baked in glass casserole dish uncovered. If you wanted to vary this recipe there are a number of versions that come to mind. Adding sliced tomato, sliced green or other colored bell peppers, or even slices of other varieties of squash could be done. A crumb and/or cheese topping would also add to the different flavors. This is on I am baking as I write this. Try this or a variation of your own. I'm sure you will be pleased.
Ingredients:
1 large zucchini squash, sliced 1/2 inch thick
1 medium sweet onion, sliced thin
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup extra virgin olive oil
Instructions:
1 - Preheat the oven to 400 degrees Fahrenheit
2 - Cut zucchini squash cross-wise leaving the peeling on.
3 - Place the slices on the bottom of a greased oven proof casserole dish.
4 - Cover the zucchini slices with onion slices.
5 - Drizzle the olive oil on top.
6 - Bake for 25 minutes uncovered.
When I had finished baking this dish I found that the onions were still a little crunchy and the zucchini squash slices were a little too crunchy for my taste. Leave the casserole in the oven for another 5 or 10 minutes if you like your vegetables completely soft. The dish was very tasty. The onions added a sweetness from the high sugar content.