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Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo
| Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo | Print |
Recipe By: Alice Morrow
Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo
Ingredients
- Olive oil for basting
- 2 nice size zucchini
- 2 nice size yellow squash
- Sea salt, black pepper, red pepper flakes
- 2 T. minced garlic
- 1 (7-oz.) container fresh pico de gallo
- Freshly grated parmesan cheese
Instructions
- Trim the ends of the squash and cut in half. If the squash is wobbly, slice a small part of the underside so that it sits straight on baking sheet.
- Spray baking sheet with PAM and preheat oven 375.
- Place squash on baking sheet.
- Brush with olive oil.
- Sprinkle with salt, black pepper and red pepper flakes.
- Mix the garlic with pico and spread over the squashes.
- Sprinkle the parmesan cheese over it.
- Bake in oven for 20-30 minutes or until tender.
- Remove from oven and sprinkle with a little more cheese.
Notes
*****You can change up what you sprinkle on top with the cheeses or added herbs.
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