Description
Parmesan Roasted Squash is a simple, flavorful side dish that showcases tender slices of yellow squash or zucchini roasted to perfection with olive oil, garlic, and a crispy golden Parmesan cheese topping. Perfect as an easy and colorful accompaniment to grilled meats or pasta, this recipe is quick to prepare and suitable for vegetarians and gluten-free diets.
Ingredients
Scale
Vegetables
- 2 medium yellow squash or zucchini, sliced into 1/4-inch rounds
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss Squash with Seasonings: In a large bowl, combine the sliced squash with olive oil, garlic powder, salt, and black pepper. Toss well to ensure each slice is evenly coated with the seasoning mixture.
- Arrange and Add Cheese: Spread the seasoned squash in a single layer on the prepared baking sheet. Sprinkle the grated Parmesan cheese evenly over the top of the squash slices to create a crispy, flavorful crust.
- Roast the Squash: Place the baking sheet in the preheated oven and roast for 18 to 20 minutes, or until the squash slices are tender and the Parmesan cheese is golden and crispy.
- Broil for Extra Browning (Optional): For a deeper golden crust, switch the oven to broil and cook for an additional 1 to 2 minutes, keeping a close eye to avoid burning.
- Garnish and Serve: Remove the squash from the oven, sprinkle with chopped fresh parsley if desired, and serve warm as a delicious side dish.
Notes
- This dish pairs wonderfully as a side with grilled meats or pasta dishes.
- For added visual appeal and taste, try mixing zucchini and yellow squash together.
- Make sure to slice the squash evenly for uniform cooking.
- Use fresh Parmesan cheese for best flavor and texture.
