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View the "Facts" tab
to learn how to replace butter/margarine
with Premium Olive Oil
Cut zucchini and squash into ¼ inch slices.
Sauté in 2 tbsp each (medium heat):
l Garlic EVOO
l Tuscan Herb EVOO
l Butter EVOO
Season with sea salt and course ground pepper
Sauté in pan until zucchini and squash are medium-soft and starting to brown.
Spray casserole dish with a non-stick cooking spray. Transfer the zucchini and squash to the pan. (Be careful not to include the EVOO/Butter sauce from sauté pan. The broiler is too hot for them.)
Combine and sprinkle over the top of the zucchini and squash:
½ cup Parmesan/Romano Cheese
¼ cup Italian Bread Crumbs
Broil until the cheese/bread crumb mixture browns.