This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious.
My mom’s version:
Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.
Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.) Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast.