Description
Golden, crispy yellow squash with a nutty Parmesan crust. Tender summer squash caramelizes perfectly with a savory cheese layer in 35 minutes. A restaurant-quality, easy side dish.
Ingredients
4 medium yellow squash (firm, bright-yellow)
1/2 cup Parmesan (fresh Parmigiano-Reggiano)
3 tbsp oil (olive or avocado)
1 tsp salt
1/2 tsp black pepper (freshly ground)
Instructions
Preheat oven to 425°F (220°C). Line baking tray with parchment paper.
Cut squash lengthwise. Remove seeds if large. Toss slices with oil, salt, and pepper.
Arrange squash cut-side down on tray. Roast 15 minutes until edges begin browning.
Sprinkle Parmesan over squash. Return to oven 10 minutes until cheese is golden.
Let squash cool 5 minutes. Serve warm with optional lemon zest or fresh parsley.
Notes
Use a wire rack for even browning
Leave 1-inch gaps between squash to prevent steaming
Grate Parmesan fresh for best texture
Oil should shimmer but not smoke when adding squash
Let rest 5 minutes for firm cheese
- Prep Time: 10
- Cook Time: 25
- Category: Trending
- Method: Roasting
- Cuisine: Italian-vegetarian
Nutrition
- Serving Size: 1 serving (1 squash per serving)
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
