A simple recipe that we make probably once a month is baked yellow squash and zucchini with our favorite parmesan pesto sprinkle.
2-3 yellow squash
Parmesan pesto sprinkle (from Savory Spice) or, if you don’t have it, parmesan sprinkle, basil, salt, and garlic.
Begin by preheating the oven to 450 degrees. While the oven is heating up, slice up the zucchini and yellow squash into fairly thin pieces and place into a pan (We typically use our glass pan). Next, drizzle olive oil and and the parmesan pesto sprinkle onto the yellow squash and zucchini and mix it together. Then, again, add some parmesan pesto sprinkle and mix until all of the yellow squash and zucchini has a slight sprinkle. Next, place the pan in the oven for about 25 minutes. The time may vary based on your individual preference. Afterwards, you are left with a refreshing veggie dish that makes a great addition to a meal.
Extra: You can always add cheese to the top right when you take it out of the oven, and the cheese will melt right in!