This is a delicious way to eat summer squash and zucchini, particularly if you are a cheese lover.
First, slice one zucchini and one yellow summer squash into thin discs. Bake at 400 until light brown (atleast 15 minutes). If they are still moist when they are done, place the discs on a paper towel and press on them, absorbing most of the moisture.
Preheat the oven to 385. In a bowl, mix 1/4 cup whole wheat flour, a Tbsp canola oil, a Tbsp of melted butter, a dash of salt, a dash of baking powder, and 1/3 cup milk (these are all estimations, feel free to tweak!).
Pour a layer of this mixture into the bottom of a small 4×10 baking dish that has been sprayed with canola oil.
Layer slices of cooked zucchini and squash and top with the rest of the mixture.
Sprinkle parmesan and mozzarella cheese on top. Then, sprinkle a handful of crumbled corn flakes on top. Bake for 20-30 minutes, until crispy.
Zucchini & Summer Squash * Contains manganese, magnesium, Vitamin C, and vitamin A! Very filling and very healthy.