Description
A simple and delicious baked Parmesan squash recipe featuring tender zucchini and yellow squash slices coated with olive oil, seasoned with garlic salt and pepper, and topped with a generous layer of grated Parmesan cheese. This quick and easy side dish is perfect for a healthy and flavorful addition to any meal.
Ingredients
Scale
Squash
- 2 medium zucchini squash
- 2 medium yellow squash
Seasoning
- 1 Tbsp olive oil
- ¼ tsp pepper
- ¼ – ½ tsp garlic salt
- 1 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 450°F (232°C) to get it ready for baking the squash to a perfect golden crisp.
- Prepare Squash: Slice the zucchini and yellow squash into even rounds. Toss the slices thoroughly with olive oil to coat each piece and then arrange them evenly in a single layer on a cookie sheet, ensuring proper roasting.
- Season and Add Cheese: Sprinkle the squash slices evenly with pepper and garlic salt to enhance flavor, followed by a generous layer of grated Parmesan cheese on top.
- Bake: Place the cookie sheet in the preheated oven and bake for 20-25 minutes, or until the squash is tender and the Parmesan cheese is lightly browned and crisp on top.
Notes
- For extra crispiness, you can broil the squash for an additional 1-2 minutes at the end, watching carefully to prevent burning.
- Adjust the amount of garlic salt based on your preference for saltiness.
- Use fresh Parmesan cheese for the best flavor and texture.
- To keep slices uniform, use a mandoline slicer or a sharp knife.
