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This simple roasted squash has become my go-to side when I want something both light and bursting with flavor. The thin slices caramelize in the oven and the Parmesan turns golden and crisp, creating a dish that vanishes as soon as it hits the table.
The first time I made this, I was in a rush on a summer weeknight and thrilled at how such little effort brought out the best in humble squash. Now it is a weekly favorite that always gets rave reviews from my family.
Ingredients
- Yellow squash or zucchini: Thinly sliced for uniform roasting Look for ones with firm skin and no soft spots for best texture
- Salt: Enhances the natural sweetness of squash and brings out the flavor Sea salt or kosher salt both work well
- Black pepper: Adds a little warmth and contrast for the cheese Use freshly cracked black pepper for more aroma
- Parmesan cheese: Freshly grated gives a crisp top and savory richness Choose real Parmigiano Reggiano if you can for the best flavor
Instructions
- Prep and Slice the Squash:
- Use a sharp knife or mandoline to cut your squash or zucchini into even thin slices about one eighth inch thick This ensures they cook at the same rate and get nicely tender
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit Place a rack in the center position for even heat
- Arrange the Slices:
- Line a baking sheet with parchment paper and lay the squash slices out in a single layer Slight overlap is okay but do not pile them or they will steam instead of roast
- Season Well:
- Sprinkle salt and black pepper evenly over all slices Do not skip this step as seasoning before baking draws out flavor
- Add the Parmesan:
- Scatter grated Parmesan cheese generously over the squash Cover as much surface area as possible for a crispy cheesy finish
- Roast to Golden Perfection:
- Place the baking sheet in the preheated oven Roast for fifteen minutes until the squash is tender and the cheese is bubbling and showing spots of gold Keep an eye during the last minutes to catch the cheese at its crispiest
- Serve and Enjoy:
- Let the squash cool just a minute before serving It is best enjoyed fresh and hot to experience both tenderness and crunch
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My favorite part of this dish is always the cheesy bits around the edge of each slice I remember kids fighting over the most golden pieces at dinner which makes me double the batch every time now Parmesan’s nutty flavor just pairs perfectly with the sweetness of roasted squash
Storage Tips
If you have leftovers let them cool then store in an airtight container in the refrigerator They keep well for up to three days Recrisp on a hot skillet or in a toaster oven for the best texture Leftovers can also be chopped and tossed into salads or scrambled eggs for an easy meal the next day
Ingredient Substitutions
If you are out of Parmesan try finely shredded pecorino asiago or even a dairy free cheese for a similar effect For a little extra color add a dash of smoked paprika or thyme before roasting You can use zucchini or yellow squash interchangeably or a mix of both for variety
Serving Suggestions
Serve these roasted squash rounds as a side for roasted chicken pan seared fish or your favorite pasta They are also wonderful piled on top of toast or with a dollop of Greek yogurt as a snack You can even use them as a base for easy veggie mini pizzas by adding a little tomato sauce before the cheese
Cultural Context
Roasting thin slices of squash is a classic method that appears in many Mediterranean kitchens Squash’s mild flavor and quick cooking time make it a beloved side in Italy France and Greece Traditionally topped with a salty aged cheese this technique celebrates seasonal vegetables with simplicity
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This recipe will become your favorite for busy weeknights and family dinners. The crispy cheese and sweet squash make every bite a delight.
Frequently Asked Questions
- → Can I use zucchini instead of yellow squash?
Yes, zucchini works just as well in this dish. Slice it thinly for even cooking results.
- → How thin should the squash be sliced?
Slice the squash about 1/4 inch thick to ensure it becomes tender and slightly crisp during roasting.
- → Can I add other seasonings or cheeses?
Feel free to add garlic powder, Italian herbs, or try Pecorino Romano for a different cheesy flavor.
- → What is the best way to serve these squash slices?
Serve warm as a side with grilled meats, roasted chicken, or as a light appetizer topped with fresh herbs.
- → Do I need to peel the squash before slicing?
No, the skin is tender and edible. Just wash and dry the squash before slicing.
- → How do I prevent soggy squash?
Arrange slices in a single layer and avoid overlapping for the best crispy edges and texture.