Ingredients

The following ingredients have 4 Servings
  • 2 small to medium sized summer squash
  • 2 small to medium sized zucchini squash
  • 1/2 cup Dijon mustard
  • 1 tbsp. Olive oil
  • 1/2 cup sharp cheddar cheese ((6-8 oz.))

Instruction

  • Preheat oven to 375 degrees. Slice zucchini and summer squash horizontally into thin strips (1/4" thick).
  • Lightly salt and place in a colander for 10 minutes to draw out excess moisture. Dry with paper towels.
  • 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 layer 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 20 minutes.
  • Remove from oven and sprinkle with cheese. Bake for another 10-15 minutes, or until cheese is bubbling and starting to brown.