Serves 6-8 people.
Ingredients
3-4 fresh summer squash, rinsed in warm water and wiped dry, and cut into 1/2-inch rounds
1/4 cup olive oil
Salt and fresh ground pepper
12 garlic cloves in their skins, crushed
2 sprigs rosemary, torn into 3-inch pieces
1/2 cup coarsely chopped breadcrumbs
1/4 cup grated pecorino or parmesan
8 basil leaves, torn
Directions
Preheat oven to 325 degrees.
In a large mixing bowl, toss the squash in the olive oil. Season with salt and pepper. Spread the squash in a single layer on a baking sheet.
Sprinkle the garlic and rosemary over the squash. Roast about 20 minutes, or until lightly colored and just cooked through.
Remove the garlic and rosemary. Discard.
Sprinkle each round of squash with a little of the breadcrumbs and cheese. Return to the oven for about three minutes, or until the cheese has partially melted.
Remove the squash from the oven and carefully place each round on a platter. Garnish with the basil, and serve immediately, as a side to chicken, pork, lamb or fish.
