Name: Healthy Summer Squash and Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 medium yellow squash, sliced; 3 green onions, chopped; 1 tablespoon olive oil; 1 lemon, juiced; ½ teaspoon garlic powder; ½ teaspoon onion powder; salt and ground black pepper to taste; ⅓ cup shredded Colby-Monterey Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).

Combine squash and green onions in a baking pan. Drizzle olive oil and lemon juice on top. Sprinkle with garlic powder and onion powder.

Bake in the preheated oven about 25 minutes. Season squash with salt and pepper and sprinkle Colby-Monterey Jack cheese on top. Continue baking until squash is tender and cheese is melted, 5 to 10 minutes more.

Cook's Notes:

You can substitute any low-fat shredded cheese.

I also add a dash of lemon pepper seasoning for extra kick.

You can use zucchini in place of summer squash, if you prefer.

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