Description
Parmesan Roasted Squash is a simple and delicious side dish featuring tender yellow squash rounds coated in olive oil, garlic, and Italian herbs, then roasted to perfection with a crispy Parmesan topping. It’s a flavorful, low-carb, vegetarian, and gluten-free option that pairs well with a variety of main courses.
Ingredients
Scale
Vegetables
- 2 medium yellow squash, sliced into 1/4-inch rounds
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Season Squash: In a large bowl, toss the sliced yellow squash with olive oil, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper until every slice is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the seasoned squash slices in a single layer on the prepared baking sheet to allow even roasting and crisping.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the squash slices, which will melt and crisp up during roasting, adding a delicious golden crust.
- Roast: Place the baking sheet in the oven and roast the squash for 20 to 25 minutes, or until the squash is tender and the Parmesan topping is golden and crispy. For extra crispiness, optionally broil for the last 2–3 minutes while watching carefully to avoid burning.
- Serve: Remove from oven and let cool slightly. Garnish with chopped fresh parsley if desired, then serve the roasted squash warm as a tasty side dish.
Notes
- Zucchini can be used instead of yellow squash or combined for added variety.
- For extra crispiness, broil the squash in the last 2–3 minutes of the cooking time.
