Squash Bruschetta

Squash topping:
1-2 small zucchini
1-2 small yellow squash
Alternative: use 1 bag frozen sliced squash, thawed
1/2-1 small white onion
Garlic to taste
Extra virgin olive oil (EVOO) to taste

Bread:
1/2-1 loaf French bread, sliced at an angle
1/2-1 lb block Parmesan cheese (not the stuff in the can).
Extra virgin olive oil (EVOO),
Small shrimp (optional)

     To make the squash topping:  Slice the zucchini and squash into thin rounds.  Finlay chop the garlic and onion.  Mix in a microwave safe bowl, generously drizzle EVOO over the vegetables and microwave until tinder (8+ minutes). 

     To make the bread:  Heat up a large fry pan at medium heat.  If using shrimp, sear the shrimp, set aside and wipe out fry pan.  Slice Parmesan into long strips, use a cheese plane if you have one.  If you have an olive oil sprayer (highly recommended), spray both sides of the bread with EVOO.  If you do not have an olive oil sprayer then add EVOO to fry pan.  Toast one side of the bread in the fry pan uncovered over medium heat until that side is golden brown.  Flip the bead, layer on shrimp then cheese and toast, covered, over medium to medium low heat until the cheese starts to melt.

    Serve immediately with the bread topped by a very generous heap of the squash topping.