Pizza Squash - Savored Joy

Prep Time:30

Cook Time:12

Total Time:42

Servings: 4

4 medium medium yellow squash and/or zucchini
1 Tablespoon extra virgin olive oil
¼ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
8 ounces fresh mozzarella cut in 8 slices
2 medium tomatoes cut in 8 slices and lightly sprinkled with garlic powder, salt, and pepper
1 ½ Tablespoons finely chopped fresh oregano
1 Tablespoon finely chopped fresh rosemary
1 Tablespoon fresh thyme leaves
1 Tablespoon finely chopped fresh chives
2 teaspoons fennel seeds
1 ½ Teaspoons crushed red pepper
¼ Cup grated parmesan
½ Cup shredded fresh basil leaves
1 ½ Tablespoon balsamic vinegar

Preheat oven to 425℉. Place a piece of parchment on a baking tray for easy clean-up.
Take tomato slices, cut each in half, and then press gently between paper towels to absorb extra liquid. Set aside.
Cut each squash in half lengthwise. On the skin-side of each half, cut a slice to form a level base so that they don’t tip when baking.
Place squash halves, skin-side down, on baking tray. Brush flesh of each with olive oil and sprinkle with salt, pepper, and garlic powder.
Cut each cheese slice in half so they better fit on squash. Place two cheese halves on each squash followed by two tomato halves. Sprinkle oregano, rosemary, chives, thyme, and fennel seeds evenly over the squash. Finish each with a sprinkle of red pepper flakes and parmesan cheese.
Bake for 10-15 minutes, checking for doneness by poking with fork. Remove from oven and top each squash slice with shredded basil and a drizzle of balsamic before serving. Serve warm.

Try other toppings that you like on pizza – olives, mushrooms, bell peppers, etc.
I like to use a thicker, aged balsamic for the drizzle on these.
Add a big green salad to make this a meal.

Preferred Ingredients: Olive Oil – McEvoy Ranch Cooking Olive Oil

Calories: 284kcal

Author: Emily Haygood