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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

Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo
Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo
Parmesan Encrusted Zucchini and Yellow Squash Halves with Pico de Gallo
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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
  1. 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.
  2. Spray baking sheet with PAM and preheat oven 375.
  3. Place squash on baking sheet.
  4. Brush with olive oil.
  5. Sprinkle with salt, black pepper and red pepper flakes.
  6. Mix the garlic with pico and spread over the squashes.
  7. Sprinkle the parmesan cheese over it.
  8. Bake in oven for 20-30 minutes or until tender.
  9. 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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