Christy’s Griddle Summer Squash

from CSA member Christy

I love slicing squash and zucchini about 1/4 thin or thinner, laying the slices out on my largest cutting board, then lightly sprinkling them with salt, pepper, and Italian seasonings. I do all that while my big griddle is heating up to 350. I rub olive oil on the hot griddle and proceed to lay out the slices, seasoned side down. I lightly sprinkle the same seasonings on the back and flip them when the first side gets browned. Once the second side is browned, in the bowl and to the belly they go! My entire family loves squash/zucchini this way.