Yellow squash Recipe

Yellow summer squash: part of the larger “summer squash” family, yellow squash comes in two varieties: crookneck and straightneck. Crookneck squash has larger seeds and a thicker, waxier skin, and its shape can make it harder to slice into rounds. As a result, I prefer yellow straightneck squash for this recipe. Its close green cousin, classic zucchini, also works well — or use a combination of the two. Olive oil: the fat that adds flavor, prevents the vegetables from sticking to the pan, helps them brown while they bake, and helps the seasoning adhere to the squash. Kosher salt and black pepper: enhance the other flavors in the dish. I don’t count these in my list of “3 ingredients!” Feel free to try other variations, such as Italian seasoning, garlic powder, seasoned salt, chili powder, paprika, red pepper flakes (for a spicy kick), or our favorite all-purpose seasoning blend. Grated Parmesan cheese: freshly-grated Parmesan is best, if available. Otherwise, feel free to use a can of the pre-grated stuff…they both work! Optional garnish: fresh parsley, thyme, or basil are a delicious finishing touch if you have the