The crunchy cornmeal topping with warm, fragrant rosemary and parmesan combined with a zip of lemon is perfect here. Its kind of pretty too!
- 2-3 zucchini, sliced into coins
- 2-3 yellow squash, sliced into coins
- 1/2 cup cornmeal
- 1/2 cup grated parmesan
- 2 tbsp olive oil
- Fresh rosemary, small bunch chopped, about 1 tbsp
- 1 lemon, zest & juice
- salt & pepper
- red pepper flakes, a pinch (optional)
Preheat oven to 350 degrees.
Meanwhile, prepare the vegetables. Cut the squash into thin coins. On the cutting board, coat with 1 tbsp olive oil, season with salt & pepper, red pepper flakes.
Arrange in a baking dish... neatly or not- your choice!
In a medium-sized bowl, combine the cornmeal, parmesan, chopped rosemary, zest and juice of the lemon, salt & pepper and 1 tbsp olive oil. Combine with a fork until mixture is a sandy consistency.
Place the cornmeal topping on the arranged squash.
Bake in the oven for 15-20 minutes or until golden and the squash is tender.
Remove from the oven and let sit for 5 minutes. Garnish with a sprig of rosemary and a spritz of lemon.