Description
Parmesan roasted squash brings golden, crispy edges that make vegetable side dishes seriously delicious. Sprinkling cheese and herbs creates an easy way to turn humble squash into something special your family will devour.
Ingredients
Scale
Main Ingredients:
- 2 medium-sized yellow summer squash
- ½ cup freshly grated Parmesan cheese
Seasonings:
- 1 pinch garlic salt
- 1 twist freshly ground black pepper
Instructions
- Position the oven rack in the center and preheat to 425°F. Cover a baking sheet with foil, lightly spraying with nonstick cooking spray.
- Thoroughly wash and pat dry 2 yellow summer squash. Slice each squash into uniform ¼-inch thick rounds.
- Arrange squash rounds on the prepared baking sheet, ensuring they touch but do not overlap.
- Sprinkle each round with ⅛ teaspoon garlic salt and a pinch of freshly ground black pepper.
- Take ½ cup freshly grated Parmesan cheese and distribute a thin layer over each squash slice.
- Slide the baking sheet into the 425°F oven. Roast for 15-20 minutes until cheese melts and turns golden brown.
- For extra browning, switch oven to broil and cook an additional 1-2 minutes, watching carefully to prevent burning.
Notes
- Choose squash that feels firm and heavy, with smooth, unblemished skin for the best roasting results.
- For a crispy texture, pat the squash slices completely dry before seasoning to remove excess moisture.
- Experiment with different hard cheese alternatives like Pecorino Romano or aged Asiago if Parmesan isn’t your favorite.
- Sprinkle some red pepper flakes on top for a subtle heat kick that complements the cheese’s richness.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Roasted
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg