Description
Baked Parmesan squash is a simple and flavorful side dish made with squash, Parmesan cheese, and a few seasonings. The squash becomes tender with a golden, cheesy topping, making it an easy and delicious addition to any meal.
Ingredients
- Summer squash (yellow or zucchini), sliced into rounds
- Olive oil (or melted garlic butter)
- Garlic salt (or garlic powder) and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
- Slice the squash into approximately ¼‑inch rounds and place them in a single layer.
- Drizzle with olive oil (or brush with garlic butter), then sprinkle with garlic salt and pepper.
- Top each slice with a small spoonful of freshly grated Parmesan.
- Bake for 15–20 minutes, or until the cheese melts and turns lightly golden. For extra crispiness, broil 1–2 minutes at the end—watch carefully so it doesn’t burn.
- Remove from the oven and serve immediately while still warm and melty.
Notes
- For extra crispiness, broil the squash for 1–2 minutes at the end of baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
- Frozen squash is not recommended as it releases too much moisture and can make the dish watery.
- For different flavor profiles, try using garlic powder, Italian seasoning, red pepper flakes, or a squeeze of lemon juice after baking.
- Air fryer option: Preheat to 400°F and air-fry for 8–10 minutes without oil, shaking halfway through.
Nutrition
- Serving Size: 1 side dish serving
- Calories: 100
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
