'Tis the season...

...of endless summer squash and zucchini.  If you are anything like me, you are trying to craft clever recipes for your supply of squash.  I have been accumulating quite the library of recipes!  This one though was made by yours truly, simple enough for a weeknight meal but also delightful enough to share with guests. 

-2 medium squash and/or zucchini  {I like to use one of each}
-2 scallions, sliced thinly
-3/4 cup of cheddar + parmesan {I like to use a mix of parmigiano-reggiano+pecorino}
-1/4 cup {or more depending on your taste} of basil, chopped coarsely
-Olive oil {to taste}
-Salt + freshly cracked black pepper
-Syrian pita bread {or pizza dough}

Preheat the oven to 400 F.

I use my beloved food processor to shred the squash, but a box grater would also work well.  After the squash is shredded, salt and let sit for about 10 minutes.  Then, squeeze the squash to remove excess water.  This can be done using a cheesecloth or by putting the squash in a colander and smooshing {which of course is the technical term}.  Add the squash to a large mixing bowl and add the scallions, cheeses, basil, olive oil, salt, and black pepper.  Slather the mixture over your pita, place on a pizza stone {or cookie sheet}, and bake for approximately 10 minutes, until the cheese is melted and the bread crisp.  Eat as a dinner for two paired with a salad, serve as an appetizer to dinner guests, or enjoy as an afternoon snack - anyway you slice it, you will savor it and hope that the season of summer squash to lasts just a little bit longer.