Description
This Roasted Summer Squash Parmesan recipe is a simple, flavorful side dish perfect for highlighting the fresh taste of summer squash. Tender roasted squash slices are tossed in olive oil and seasonings, baked to perfection, and topped with melted parmesan cheese and a sprinkle of fresh parsley for a delightful finish.
Ingredients
Scale
Squash
- 2 medium summer squashes, sliced
Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash evenly and thoroughly.
- Toss Squash: In a large bowl, toss the sliced summer squash with olive oil, salt, and black pepper ensuring each piece is evenly coated for balanced flavor and proper roasting.
- Arrange Squash: Spread the seasoned squash slices in a single layer on a baking sheet, allowing enough space between slices for even cooking and browning.
- Roast Squash: Roast the squash in the preheated oven for 20-25 minutes until the slices are tender and lightly caramelized around the edges.
- Add Parmesan: Remove the baking sheet from the oven and evenly sprinkle the grated parmesan cheese over the roasted squash slices to prepare them for melting.
- Melt Cheese: Return the baking sheet to the oven and roast for an additional 5 minutes, allowing the parmesan cheese to melt and develop a golden, bubbly texture.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley for a pop of color and freshness, and serve immediately while warm.
Notes
- For extra flavor, try adding a sprinkle of garlic powder or your favorite Italian seasoning before roasting.
- You can substitute parmesan with pecorino romano or asiago cheese for a different cheese flavor.
- Ensure squash slices are evenly sized for uniform cooking.
- If you prefer a crispier texture, broil the squash with parmesan for 1-2 minutes at the end instead of additional roasting.
