1 POUND OF SQUASH SERVES 3 TO 4
It hardly gets simpler than this, and the mild flavors of the cheese and squash let the fresh sage flavor shine through. It’s a dish to remember for summer when gardens tend to produce abundant quantities of squash and sage.
• 3 to 5 zucchini or yellow squash, sliced lengthwise in 1/4-inch thick pieces
• 1/2 to 3/4 cup shredded cheese: cheddar, Muenster, Monterey Jack, or mozzarella
• 50 or so thinly sliced fresh sage leaves
1. Preheat oven to 450°F. Place squash slices on a lightly oiled shallow pan and bake about 10 minutes, or until the slices look dry and are beginning to be tender. 2. Reduce temperature to 350°F and remove squash from the oven. Layer the slices in a shallow casserole with cheese and sage leaves, ending with cheese. 3. Bake until the cheese is melted and the dish is heated through. 4. Garnish with sage leaves and serve immediately.
Read the original article: Sage Through the Ages: Gardening, Healing and Cooking with Sage.
“Sage Through the Ages” originally appeared in The Herb Companion in 1993. Gwen Barclay and Madalene Hill live, cook, and garden in the central Texas town of Round Top. Gwen is the director of food service at the International Festival Institute, and Madalene is the curator of the public herb gardens.