From Patti and John:
Sunburst squash or yellow squash cut into ½ thick bite-size sections
Fresh lemon juice*
Herbs; flat leaf parsley, basil, oregano
Cheese, goat or mozzarella
Grill or roast the squash until almost tender. Finely chop the tomatoes and garlic and add lemon juice, herbs and pepper. Refrigerate until ready to serve. Top each squash with a small amount of cheese and using a slotted spoon, top with the tomato mixture. Bake at 350 for about 10 to 20 minutes, depending on your cheese and if your squash was refrigerated for a period of time. I added the lemon juice when I used the goat cheese. I did not use it with mozzarella. Enjoy!
(Note: These were fantastic! Like Bruschetta on Squash…)