Crispy Parmesan Roasted Yellow Squash with Garlic
A simple and easy recipe that delivers crispy, tender roasted yellow squash with a flavorful Parmesan and garlic crust. Perfect as a quick side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 medium yellow squash, sliced into ¼ inch half-moons
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: sprinkle of dried thyme or Italian seasoning
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the yellow squash. Slice off the ends and cut into ¼ inch thick half-moons.
- In a large bowl, toss the squash slices with olive oil, minced garlic, salt, and pepper until evenly coated.
- Arrange the squash in a single layer on a parchment-lined baking sheet, avoiding overcrowding.
- Roast for 15 minutes, flipping the slices gently at the 10-minute mark for even browning.
- Sprinkle the grated Parmesan evenly over the squash slices and return to the oven for another 5-7 minutes until the cheese melts and crisps.
- Optional: Broil for 1-2 minutes for extra crunch, watching closely to prevent burning.
- Remove from oven and let rest for a couple of minutes before serving.
Notes
Use fresh garlic for best flavor; toss garlic with oil first to prevent burning. Avoid overcrowding the pan to keep squash crispy. Adding Parmesan late ensures a crisp cheese crust. Broil carefully for extra crunch. Thicker slices may need extra roasting time.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 120
- Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: yellow squash, roasted squash, Parmesan squash, crispy squash, garlic squash, easy side dish, gluten-free, vegetarian