Summer Squash Baked with Parmesan & Bread Crumbs

If I haven't said this enough times, here I go again...  zucchini is one of my favorite things to eat!  Especially fresh from my generous friend's garden!  So I'm always on the lookout for new things to do with my bounty.  This one was from an unexpected source.  I happened to pick up a copy of Consumer Report's SHOPSMART for I don't know what I was researching buying at the time but they happened to be doing an article on microwave cooking, which I generally am not a fan of.  But with zucchini coming out of my ears and getting a little burnt out on elaborate zucchini recipes I decided to give this a try.  And I was happy to finally be using some of those Tupperware containers built especially for microwaving that are in the back of our cabinets!...  and I am glad I did.  This is so easy and good!...  I love that you can throw in any types of squash and adding the toasted bread crumbs at the end is a great touch.

Easy microwaved goodness!

Summer Squash Baked with Parmesan & Breadcrumbs

Consumer Reports SHOPSMART,
"The Well-Filled Microwave Cookbook" by Victoria Wise & Susanna Hoffman, 1996

1 pound summer squash, zucchini, pattypan, crookneck or a mixture
1/2 cup parmesan cheese (1 1/2 ounces), grated
1/4 teaspoon salt
2/3 cup homemade bread crumbs, toasted

1. Wash squash, trim stem ends, and cut into 1/4" thick rounds or half rounds.
2. Place the squash, cheese, and salt in a large microwave safe dish or bowl and stir to mix. Cover the dish and microwave on high for 5 minutes, or until the squash is barely soft. Add the bread crumbs to the squash, toss, and serve right away.

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