Roasted Yellow Squash

4.87 from 22 votes

Crispy roasted yellow squash with browned Parmesan and fresh herbs comes together with just 3 ingredients and 10 minutes of prep. It's our favorite easy way to enjoy summer squash.

Course Side Dish

Cuisine American

Keyword oven roasted yellow squash, parmesan roasted yellow squash, roasted yellow squash, roasted yellow squash and zucchini, yellow squash recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 65kcal

Author Blair Lonergan

Ingredients

1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
1 tablespoon olive oil
Kosher salt and ground black pepper, to taste
3 tablespoons grated Parmesan cheese
Optional garnish: chopped fresh herbs such as parsley, thyme, or basil

Instructions

Prep the squash. Preheat the oven to 400°F. Place the squash rounds in a large bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat.
Arrange and top. Spread the squash in a single layer on a rimmed baking sheet, then sprinkle the Parmesan evenly over the top.
Roast. Bake for 12 to 14 minutes, until the squash is fork-tender but still holds its shape.
Broil. Move the pan to the broiler for 1 to 2 minutes, watching closely, until the cheese is crispy and golden brown.
Garnish and serve. Top with fresh herbs and an extra pinch of salt and pepper if desired. Serve immediately, while the top is still crisp.

Video

Notes

Slice them thick. Cut full ½-inch rounds so the squash roasts up tender without going mushy, and pull the pan before it overcooks.
Leave the skin on. It is thin enough to eat, helps the rounds keep their shape, and saves you the peeling step.
Grate your own Parmesan when you can. A fresh wedge melts and browns better than the pre-grated can, though either works.
Watch the broiler closely. The Parmesan goes from golden to burnt in well under a minute, so don't step away for that last step.
Make it your own. Stir in garlic powder, Italian seasoning, or a pinch of red pepper flakes, and scatter toasted almonds, pecans, or walnuts over the top for crunch.

Nutrition