In our last CSA basket we got these three little patty pan squashes, which, I am assuming, are the last of the season. Their appearance in the basket reminded me of an idea I wanted to steal to try from our friends Jeremy and Kelly. Earlier in the summer, after giving them a rather large zuchinni from our garden, they told us about zuchinni treats, which are simply slices of roasted zuchinni topped with parmesan cheese.
Ah, but the summer came and went and I never made the treats, so I was happy to have a second chance with the arrival of the late season patty pans. So here is my patty pan version of zucchini treats--
These are so easy...
Preheat the oven to 400 degrees. Slice the patty pans and place them on a baking sheet. Drizzles them with olive oil and them sprinkle them with dried rosemary and dried thyme-- don't go too crazy, a little of the herbs goes a long way.
Bake for 20 minutes and then remove the pan from the oven. Top the slices with sliced tomatoes and a little pile of parmesan cheese. Return them to the oven and let them roast for another 7 minutes or so. Season with a little salt and pepper before serving.