Description
A simple and delicious roasted parmesan squash recipe featuring tender, caramelized slices of yellow squash and zucchini topped with crispy, golden parmesan cheese — a perfect low-carb side dish for any meal.
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Slice the squash and zucchini into 1/4-inch thick rounds and place them in a large bowl.
- Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Arrange the slices in a single layer on the prepared baking sheet.
- Sprinkle grated Parmesan cheese evenly over the top of each slice.
- Roast for 15–20 minutes, or until the squash is tender and the cheese is golden and crisp.
- Remove from oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For extra crispiness, broil the squash for 1–2 minutes after roasting.
- Use freshly grated Parmesan for best flavor and texture.
- This dish pairs perfectly with grilled meats or pasta.
- Can also be made with only zucchini or only yellow squash if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American