Florida Zucchini and Yellow Squash with Parmesan Cream and Fresh Tomato Relish

Ingredients

Preparation

Preheat your oven to 400°F.  With a sharp knife, trim ends off of zucchini and squash and cut in half lengthwise. Score them diagonally on the cut side to make a crosshatch pattern. Sprinkle kosher salt generously over the scored side. Let the squash rest at room temperature for 20 to 30 minutes. Blot extra moisture with a paper towel and gently wipe away excess salt.

For Creamy Parmesan Sauce

Heat heavy cream, seasoning blend, and lemon juice in a small saucepan over medium heat. Add butter and stir until melted. Lower heat to medium-low and whisk until the mixture thickens slightly. Stir in the grated Parmesan slowly until the sauce is thick and smooth. Remove from heat and season with sea salt and black pepper to taste.

For Florida Fresh Tomato Relish

Mix diced tomato, garlic, seasoning blend, herbs, scallions, lemon juice, and 1 tablespoon of olive oil in a small bowl. Season with sea salt and black pepper to taste and set aside.

Heat a large pan over medium-high heat with 1 tablespoon of olive oil. Place the zucchini and yellow squash scored side down in the pan. Cook for 4 to 5 minutes until golden brown. Flip the squash and cook for another 4 to 5 minutes until crisp-tender. Remove from heat and cool slightly.

Place the cooked squash on a platter with the scored side facing up. Drizzle the creamy Parmesan sauce over the top. Add the fresh tomato relish and extra grated Parmesan cheese. Serve warm.