Description
This Crispy Parmesan Roasted Squash recipe turns simple squash into a crunchy, cheesy, and satisfying side dish that’s quick and easy to prepare.
Ingredients
- 2 medium yellow squash or zucchini, sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Fresh chopped parsley or basil, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Pat the squash slices dry with a paper towel to remove excess moisture.
- In a large bowl, toss the squash slices with olive oil to coat evenly.
- In a small bowl, combine the Parmesan, garlic powder, onion powder, salt, and pepper.
- Sprinkle the cheese mixture over the squash, tossing gently so each slice is coated.
- Spread the squash in a single layer on the prepared baking sheet, ensuring no overlap.
- Roast for 18–22 minutes, flipping halfway through, until the squash is golden and the edges are crisp.
- Remove from the oven and let rest for a couple of minutes. Garnish with fresh parsley or basil if using.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Pat squash slices dry to help them crisp up better in the oven.
- Add panko breadcrumbs for extra crunch.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
