Roasted Stuffed Zucchini & Summer Squash
2 but multiply as needed.
grated parmesan cheese
Preheat oven to 350 degrees.
Cut each squash lengthwise. Place some oil in bottom of roasting pan, then on open side of squash. Season them.
Roast open side facing up for about 10-15 minutes. While they are cooking, slice mushrooms.
Pierce squash with a fork. They should be roughly half cooked before you start the next step.
Pull them from the oven. Sprinkle with Parmesan cheese.
Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally two mushrooms per squash seems to work.
Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non fat cheese does not melt worth anything.)
Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
I eat one half zucchini and one half summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.