Parmesan Roasted Squash Recipe
Parmesan Roasted Squash is a simple yet show-stopping side dish that brings out the very best in garden veggies. Each slice of tender yellow squash and zucchini is kissed with olive oil, seasoned to perfection, and blanketed in a bubbly, golden layer of Parmesan. The result? An irresistibly crisp-topped, savory delight with the kind of flavor that has everyone reaching for seconds—no fuss required. Whether you’re looking for a crowd-pleasing addition to a holiday table or a quick way to jazz up weeknight dinners, this dish fits beautifully.
Ingredients You’ll Need
You only need a handful of easy-to-find ingredients for Parmesan Roasted Squash, but don’t let their simplicity fool you—each one plays a vital role, from flavor and color to that signature crisp finish on top!
- Yellow squash: Brings a mellow, buttery flavor and lovely color contrast to the mix.
- Zucchini: Adds garden-fresh taste, moisture, and a tender bite.
- Olive oil: Coats the veggies for even roasting and adds a hint of richness.
- Garlic powder: Gives the dish gentle savory depth without overpowering the fresh flavors.
- Salt: Essential for drawing out moisture and enhancing every nuance of flavor.
- Black pepper: A touch of warmth to round things out and balance the cheese.
- Grated Parmesan cheese: The hero ingredient that melts into a super-flavorful, golden crust.
- Fresh parsley (optional): Offers a refreshing pop of green and a hint of herby brightness when sprinkled on top.
How to Make Parmesan Roasted Squash
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F, which is perfect for getting that lovely roasted flavor and a cheesy, crisp topping. Line a large baking sheet with parchment paper—not only does this prevent sticking, but it also makes cleanup a breeze.
Step 2: Slice the Squash and Zucchini
Take your yellow squash and zucchini, and slice them into beautiful 1/4-inch rounds. This thickness hits the sweet spot: thin enough to roast quickly and evenly, but thick enough to hold some texture under all that glorious Parmesan.
Step 3: Toss with Olive Oil and Seasonings
In a big mixing bowl, toss all those veggie slices with olive oil, garlic powder, salt, and black pepper. Give everything a really thorough mix so every slice gets a little love—this ensures the seasoning is evenly distributed for amazing flavor in every bite.
Step 4: Arrange and Add Parmesan
Spread your seasoned squash and zucchini out on the prepared baking sheet in a single, slightly overlapping layer. Now comes the starring moment: generously sprinkle the grated Parmesan cheese over the entire surface, making sure every round gets a dusting. This is where the magic happens!
Step 5: Roast to Golden Perfection
Slide your baking sheet into the hot oven and let the veggies roast for 20 to 25 minutes. You’ll know they’re ready when the squash is fork-tender and the cheese has melted into a gorgeous, golden, slightly crispy coating. For extra crunch, you can broil the pan for the last 2 minutes—but keep a watchful eye!
Step 6: Finish and Serve
Pull the Parmesan Roasted Squash out of the oven and let it cool for a couple minutes. Top with a sprinkle of fresh parsley if you like that burst of color and freshness. Serve warm and watch it disappear!
How to Serve Parmesan Roasted Squash
Garnishes
A finishing sprinkle of freshly chopped parsley adds a pop of color and a hint of herbaceousness to Parmesan Roasted Squash. If you want a little zing, a squeeze of lemon juice or a dusting of red pepper flakes is delicious, too. For a more rustic touch, a light drizzle of extra-virgin olive oil before serving is always welcome.
Side Dishes
This squash pairs beautifully with almost anything! It’s fabulous alongside grilled or roasted chicken, steak, or fish, but it also works as a main dish when piled on top of fluffy rice or tossed with your favorite pasta. Pair with a bright salad or some roasted potatoes for a satisfying vegetarian meal.
Creative Ways to Present
Parmesan Roasted Squash is as versatile as it is tasty. Stack the roasted rounds in neat little towers for a fun appetizer, use them as a colorful topping for grain bowls, or tuck them inside a sandwich with roasted peppers and fresh mozzarella. Small ramekins make for cute, personal servings at dinner parties!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let the squash cool completely before transferring to an airtight container. It’ll keep well in the refrigerator for up to 3 days. The flavors deepen overnight, making for a tasty next-day treat!
Freezing
While Parmesan Roasted Squash is at its crispy best straight from the oven, you can freeze it if needed. Place the cooled rounds in a single layer on a tray to freeze until solid, then transfer to a freezer bag. They’ll keep for about 2 months, but the texture will be softer upon reheating.
Reheating
To reheat, spread the squash out on a baking sheet and warm in a 375°F oven for about 8-10 minutes, or until heated through and edges start to crisp up again. A quick broil for a minute can revive some of that original crispiness.
FAQs
Can I use only zucchini or only yellow squash?
Absolutely! Parmesan Roasted Squash is delicious with either vegetable by itself—you can double up on one if that’s what you have on hand, or use any mix you like.
What can I do if I want even crispier squash?
For maximum crunch, try broiling the finished squash for 2 extra minutes at the end of cooking time. Keep the pan close to the top of the oven and watch closely so the Parmesan doesn’t burn.
Is fresh Parmesan better than pre-grated?
Fresh Parmesan you grate yourself melts and browns more evenly, lending better flavor and texture. But if pre-grated is what’s available, it still works beautifully for Parmesan Roasted Squash.
Can I make this dairy-free?
If you’re avoiding dairy, substitute nutritional yeast for a cheesy flavor and crunch, or try your favorite dairy-free Parmesan alternative. The results won’t be quite as crispy, but it will still be tasty.
How do I prevent the squash from getting soggy?
Cutting the squash into evenly thick pieces and spreading them in a single layer helps with even roasting. Don’t overcrowd the pan, or excess moisture will build up instead of roasting off.
Final Thoughts
If you’re in need of an easy, crowd-pleasing side, Parmesan Roasted Squash is a surefire winner. It’s quick, colorful, and packed with cheesy flavor—the kind of dish that’ll quickly become a regular on your table. Don’t wait—give it a try and see just how irresistible veggies can be!
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Parmesan Roasted Squash Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful dish of Parmesan Roasted Squash, a flavorful and easy-to-make side that pairs perfectly with any main course. Tender squash slices coated in Parmesan cheese are roasted to golden perfection, creating a crispy and savory vegetable medley.
Ingredients
Yellow Squash:
- 2 medium yellow squash, sliced into 1/4-inch rounds
Zucchini:
- 2 medium zucchini, sliced into 1/4-inch rounds
Other Ingredients:
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Squash: In a large bowl, coat the squash and zucchini slices with olive oil, garlic powder, salt, and black pepper.
- Roast: Arrange the slices on the baking sheet, sprinkle with Parmesan, and roast for 20-25 minutes until tender and golden.
- Finish and Serve: Remove from the oven, cool slightly, garnish with parsley, and serve warm.
Notes
- For extra crispiness, broil the squash for the last 2 minutes of baking.
- This dish complements grilled meats or can be a standalone vegetarian main over pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 140
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
