Roasted Yellow Squash With Parmesan Cheese And Herbs Recipes
OVEN-ROASTED YELLOW SQUASH WITH PARMESAN
Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450˚F.
- Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
- Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
- Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
- Season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake for 15-20 minutes until cheese is browned.
Nutrition Facts : ServingSize 1, Calories 109 kcal, Carbohydrate 7 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 131 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g
ROASTED SQUASH WITH PARMESAN
Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
- Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
- Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
- Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
- Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.
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- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat.
- Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
- Spread sliced squash on your baking sheet(s) in a single layer. Sprinkle with seasoning, garlic salt and pepper.
- Grate Parmesan and spoon it onto the yellow squash rounds. Dollop grated Parmesan cheese in the center of the slices, or use the back of your spoon to push the cheese out to the edges of each slice.
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