It's summer squash and zuchinni season on the farm, and since these plants are so prolific I'm costantly feeding them to my family, and looking for ways to change it up. This is a new take on an old recipe, and it introduces new flavors and gives this common vegtable a breath of freshness. AND it's fast and easy!
4-6 small and tender summer squash
1 tablespoon olive oil
1/2 of a 4 oz container of Feta
a handful of parsley
Preheat oven to 425.
Wash and slice summer squash, and arrange a single layer on a parchment paper lined cooking sheet. Drizzle with olive oil, and sprinkle with Greek seasoning and feta.
Bake 10-12 minutes.
Remove from oven and sprinkle with parsley.