Low-Carb Living ~ Parmesan Squash Bake

We're getting to THAT time of year -- you know what time I am talking about -- when you don't dare leave your car unlocked for FEAR that someone will put a bag of zucchini in it for you :)

Yep, you plant a zucchini and you can easily feed a neighborhood -- one plant can certainly give you zucchini overload. If you've had your fill of frying them, baking them, grating and freezing them and have made fritters, muffins, breads and such, may I suggest a WONDERFUL low-carb recipe that will make you wonder WHY you've not planted more!!

Parmesan Squash Bake
(Printable Version)

2 medium green zucchini
2-3 medium yellow zucchini or summer squash
1/2 medium sweet yellow onion, sliced
1 cup grated Parmesan cheese
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
sea salt to taste

Preheat oven to 350°F. In a small pan, heat about 1 tbsp of olive oil. Slice onion and saute the until soften, about 7 minutes. Add the garlic and sautee for another minute or so. Place the onion/garlic mixture into the bottom of a 9x9 baking dish. Slice the zucchini and squash into thin slices. Layer them into 4 rows across the dish, covering the onions. Slowly drizzle the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt and freshly cracked pepper. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top and bake for another 15-20 minutes, or until the squash is soft and the cheese browned. Serves 6.

Net carbs per serving: 4.5 (170 calories)