Garden Eats

Dinner this week: eating local. Zucchini and summer squash from the garden. Sauteed with Parmesan cheese, which got a little more browned than I expected.

Veggies on a Stick

Zucchini from a friend, stacked with tomato and bell pepper. Brush with olive oil, sprinkle with coarse sea salt, fresh ground pepper and a little dried oregano.

Zucchini Boats

Sliced in half with the seedy part scooped out and filled with Parmesan cheese. Broil until bubbly and brown.

Zucchini Saute

No butter needed to get this nice caramel-brown on fresh zucchini and summer squash. I sprinkled them with shredded Parmesan when they were just about done cooking.