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.