Parmesan Squash Bake

• 2 medium zucchini
• 2 medium butternut/summer squash
• 1 medium sweet yellow onion, diced
• 1/2-1 c. grated Parmesan cheese
• 1/4 c. extra virgin olive oil, divided
• 2 cloves of garlic, minced
• salt to taste

In a small pan, heat about 1 T. of olive oil. Fry the diced onion until soft, about 7 minute.  Add the garlic and fry for another minute or so.  Pour the onion mixture into the bottom of a 9x9 inch baking dish.

Slice the zucchini and squash in to thin slices.  Layer them into 4 rows standing up across the dish over the onions. Slowly pour the olive oil over the pieces until they are evenly coated. Sprinkle with salt.

Bake in a preheated 350 degree oven for 30 minutes uncovered. Pour the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.