Baked Parmesan Squash
The ultimate comfort food for summer! Baked Parmesan Squash combines fresh squashes with golden parmesan cheese for a quick and easy weeknight side. Perfectly roasted and cheesy, it’s the dish you’ll crave tonight!
Equipment
- Oven
- Grater
- Baking Sheet
- Chef's Knife
Ingredients
- 2 medium zucchini squash
- 2 medium yellow squash
- 1 Tbsp olive oil
- ¼ tsp pepper
- ¼ - ½ tsp garlic salt
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 450°F.
- Cut squash in slices and toss with olive oil. Place on a cookie sheet in a single layer.
- Sprinkle squash with pepper, garlic salt and parmesan cheese.
- Bake for 20-25 minutes, until lightly browned on top.
Notes
- Storage: Leftover Baked Parmesan Squash can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Freezing: While fresh is best, you can freeze leftovers. Just ensure they’re completely cooled before placing them in a freezer-safe container.
- Pairing: This dish pairs beautifully with grilled chicken, fish, or a fresh salad for a complete meal.
- Experiment with Cheeses: While parmesan is a classic choice, try mixing in other cheeses like mozzarella or cheddar for a unique flavor twist!
- Making it a Meal: Add cooked quinoa or a grain of your choice to turn Baked Parmesan Squash into a hearty dish.