One 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.
• Zucchini or yellow squash, sliced lengthwise in 1/4-inch pieces
• Shredded cheese: cheddar, muenster, monterey jack, or mozzarella
• Thinly sliced fresh sage leaves
Preheat oven to 450°F. Place squash slices on a lightly oiled shallow pan and bake about 10 minutes, or until slices look dry and are beginning to be tender. Reduce temperature to 350°F and remove squash from oven. Layer the slices in a shallow casserole with cheese and sage leaves, ending with cheese. Bake until cheese is melted and dish is heated through. Garnish with sage leaves and serve immediately.
Madalene Hill and Gwen Barclay are herbal sages who are now relocating from Cleveland, Texas, to the tiny central Texas town of Round Top, where they will continue writing, teaching, cooking, and gardening.
For more recipes from Sage Throughout the Ages,click here.
