As you can see from my other vegetable recipes, I love finding new interesting ways to prepare vegetables. I know it can be difficult at times to get vegetable haters to eat their veggies, and steamed veggies typically don’t cut it for those haters. And from a health perspective, it is important to get at least a few servings of veggies a day.
I’ve rambled enough. This recipe for squash with mustard sauce is another very simple recipe involving very little prep time.
2 small to medium sized summer squash
2 small to medium sized zucchini squash
1/2 cup sharp cheddar cheese
Salt and pepper to taste
Preheat oven to 375 degrees. Slice zucchini and summer squash horizontally into thin strips. Drizzle about 1 teaspoon of olive oil in the bottom of a baking dish. Place one layer of squash in the bottom of the pan. Spread a thin payer of Dijon mustard and a sprinkle of salt* and pepper on top of the squash. Put another payer of squash, in a crisscross pattern. Cover with a thin layer of Dijon mustard, salt and pepper. Continue until all squash has been layered. Drizzle olive oil on the top and place in oven.
Bake for 15 minutes. Remove from oven and sprinkle with cheese. Bake for another 7 minutes, or until cheese is bubbling and starting to brown. Remove and enjoy!
*Be conservative with salt as the mustard will add some intense flavor.
What are some of your favorite vegetable sides? Can you get the non-vegetable eater in your life to try this? How do you like to cook squash?