Optional garnish: chopped fresh herbs such as parsley, thyme or basil
Instructions
Preheat oven to 400°F.
Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.
Video
Notes
How to Cook Yellow Squash so it's Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn't turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it. Keep an eye on the rounds and pull them out of the oven before they become too tender.
You do not need to peel yellow squash before cooking. The skin is thin enough that it's best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
Use freshly-grated Parmesan cheese for the best flavor and texture. If you don't have fresh Parmesan from a wedge, you can use a can of pre-grated Parmesan instead.
Garnish the roasted summer squash with fresh herbs, when possible. I love a sprinkling of chopped parsley, thyme or basil with this dish.