Alright, y’all, let’s chat about the Parmesan cheese for this scrumptious squash recipe. I’d highly recommend using freshly-grated Parmesan for the best results. You can either grate it yourself or snag some already-grated from the cheese counter at your local grocery store. Trust me, using real grated Parmesan will make it melt beautifully and give you the most amazing flavor and texture.
Now, if you’re thinkin’ about using real shredded Parmesan, just keep in mind that the melting and browning might not look quite like what you see in my photos. And, honey, if you opt for the stuff from that ever-present green shaker can…well, don’t say I didn’t warn ya if it doesn’t melt properly.
So, who’s ready to fall head-over-heels for yellow summer squash like never before? (Or at least learn to like it if you weren’t a fan before…) These Baked Parmesan Yellow Squash Rounds have quickly become my go-to summer side dish. Honestly, I can’t believe it took me this long to give ’em a whirl. But hey, better late than never, right? Time to make up for lost time…
Parmesan Roasted Squash
- 2 medium-sized yellow summer squash the star of the show
- A pinch of garlic salt & a twist of freshly ground black pepper for that perfect seasoning
- 1/2 cup of freshly grated Parmesan cheese because who doesn’t love cheese, right?
- First things first, let’s set your oven rack right in the middle and preheat that oven to 425°F. Grab a baking sheet and line it with foil (give it a little mist of nonstick cooking spray) OR parchment paper for easy cleanup.
- Give your squash a good rinse and dry, then slice ’em up into ¼-inch thick rounds. Place those pretty squash rounds on your prepared baking sheet, snuggled up close but not too squished.
- Time for seasoning! Lightly sprinkle your squash with a dash of garlic salt and a twist of freshly ground black pepper. Then, using a small spoon, spread a thin layer of Parmesan cheese on each slice of squash. Yum!
- Pop that baking sheet into your preheated oven and bake for 15 to 20 minutes, or until the Parmesan gets all melty and turns a lovely golden brown. Keep an eye on them, especially the first time you make this dish, and take ’em out early if needed. Want a little extra browning? Feel free to broil them for a minute or two at the end.