Parmesan Summer Squash with Marinara Sauce

Ingredients

For parmesan summer squash:
1 ⅓ pounds summer squash
Salt, pepper and garlic powder to taste 
1 cup grated Parmesan cheese

For marinara sauce:
1 tablespoon olive oil
¼ cup finely diced onion
2 garlic cloves, finely minced
1 can (14 oz) crushed tomatoes
¼ teaspoon dried oregano
1 tsp dried basil
Salt and pepper to taste 

Directions

1. Preheat the oven to 450°F. Line two baking sheets with foil (lightly misted with nonstick cooking spray) or parchment paper.

2. Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds tightly on the pans. Lightly sprinkle the squash with garlic powder, salt and black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

3. Bake for 15, or until the Parmesan melts and turns a light golden brown. While the squash bake, make marinara sauce. 

4. In a small saucepan over medium heat, add the olive oil and cook for 1 minute. Add the chopped onion and cook for 5 minutes until golden, stirring occasionally. Add minced garlic and stir for 1 min, or until fragrant.

5. Stir in the crushed tomatoes, dried oregano, dried basil salt and pepper to taste. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes. Serve baked squash with marinara sauce.

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Quick Tips

• Summer squash are a good source of Vitamin B complex, C, A and potassium.

• Various types of squash can be used for the recipe such as zucchini.