Roasted Summer Squash with Garlic and Parmesan

Ingredients

• 4 medium or 8 small zucchini or yellow summer squash
• 10 large garlic cloves, peeled
• 2 T olive oil
• 1 tsp. Italian Herb Blend
• 3/4 cup coarsely-grated or freshly-grated Parmesan cheese
• Salt and fresh-ground black pepper to taste

Directions

1. Heat the oven to 450F/230C. Line a large baking sheet with foil. Rinse the squash, trim away both ends, and halve each one lengthwise, unless the squash is small. Slice the squash into pieces about 3/4 inch thick.
2. Peel the garlic if it is not already peeled, and halve any especially large cloves. Use the larger amount if you like plenty of garlic. In a bowl, coat the squash and garlic with all of the olive oil, then add the Italian Herb Blend and toss again so the squash has a light, even coating.
3. Arrange the squash and garlic on the prepared baking sheet. Make sure the squash pieces sit flat, with as little crowding as possible. Roast for about 20 minutes, until the squash is just beginning to soften and look cooked.
4. Scatter as much coarsely grated Parmesan as you want over the squash. Return the baking sheet to the oven and bake for 5-10 minutes longer, until the cheese has melted and is just starting to brown. Serve hot, making sure to scoop up the melted cheese that lands on the foil.