Easy & Addictive Baked Parmesan Squash
Transform simple squash into an irresistible side dish with crispy edges and a tender center, coated in savory Parmesan. This recipe is incredibly fast, easy, and guaranteed to be a crowd-pleaser.
Equipment
- Baking sheet
- Sharp Knife or Mandoline
Ingredients
- 2 medium-sized squash zucchini, yellow squash, or a mix
- Salt and pepper to taste
- 1/4 cup parmesan cheese grated
Instructions
- Step 1: Preheat oven to 425°F (220°C).
- Step 2: Wash and thinly slice the squash into approximately 1/4 inch thickness.
- Step 3: Arrange the squash slices in a single layer on a baking sheet. Use two baking sheets if necessary to avoid overcrowding.
- Step 4: Evenly sprinkle salt and pepper over all the squash slices, then generously sprinkle the grated parmesan cheese over everything.
- Step 5: Bake for 15 minutes, or until the squash is tender and the parmesan is golden brown and slightly crispy. Keep an eye on it towards the end.
- Step 6: Carefully remove the baking sheet from the oven. Serve immediately while hot.
Notes
For variations, try adding dried Italian seasoning, garlic powder, onion powder, red pepper flakes, or smoked paprika before baking. Fresh chopped parsley or chives can be sprinkled on top after baking. This method also works for asparagus, broccoli, or thin sweet potato slices (adjusting time as needed). Ensure even slice thickness (about 1/4 inch) and don't overcrowd the pan for the best results. Lining the baking sheet with parchment paper makes cleanup easier. The dish is best served fresh. Store leftovers in an airtight container in the fridge for 1-2 days; reheat in a skillet or oven, as the cheese will lose crispness.