1 1/2lbs. patty pan, or summer squash
3 tbl. olive oil
1 medium shallot, or onion
salt and pepper to taste
1 tbl. minced parsley (or basil)
1 tsp. grated zest and 1 tsp. juice from 1 lemon
2 tsp. honey
1/4c. grated Parmesan cheese

Heat oven to 425. Toss the squash, 2 tbl. olive oil, onion, salt and pepper. Arrange the squash on a rimmed baking sheet and roast until lightly browned and tender, about 20 minutes.

Mix the remaining 1 tbl. oil, parsley, lemon zest and juice, and honey together in a bowl. Season to taste. Sprinkle with cheese and serve immediately.