This is the first time I can recall picking an enormous summer squash; zucchini I swear grows twice its size overnight and it’s not always my fault, summer squash I believe grows a little slower. I also get how I can miss a green zucchini but a bright yellow squash usually doesn’t get by me. I have never baked a bread or cake with a summer squash and the thought of all those large seeds just isnt appealing at all. I really don’t like throwing out; well anything so I went online to see how others dealt with their overgrown summer squash, I know I am not the only one that misses veggies in the garden.

My son isn’t a fan of of summer squash in any way it is served but he said and I quote “it’s not too bad” which when I asked him to elaborate; he said he doesn’t like squash at all but this way “he didn’t mind it” I’ll take it. I have made this a couple of times this year; which is also an admittance that I missed more than one summer squash in the last couple of weeks; guilty!

The first time I made this it was just me and my husband and his first question was did you remove the seeds? no I did not and we were both pleasantly surprised that you really don’t need to. It is also a very quick and simple way to make a side dish with ingredients you should have in your pantry and fridge. And it looks kind of cool too and tastes delicious.

1-2 Tbs Butter
Olive Oil
1 Onion 4-5 thin slices
Kosher Salt
Fresh cracked black pepper
1 tsp Garlic powder
1 tsp Parsley
3-4 tsp shredded Parmesan cheese

Slice 4-5 elongated slices
Place small slices of butter all over the squash
Drizzle with a little olive oil
Cover with onions
Sprinkle with salt, pepper, garlic and parsley
Cover with shredded parmesan and bake uncovered for 30-45 minutes at 375°F