This simple roasted squash has become my go-to side when I want something both light and bursting with flavor. The thin slices caramelize in the oven and the Parmesan turns golden and crisp, creating a dish that vanishes as soon as it hits the table.
Why You’ll Love This Recipe
Easy and quick prep with minimal ingredients
Only four ingredients and ready in under 20 minutes
Made entirely with pantry staples and one fresh vegetable
Gives you a healthy vegetable side that even picky eaters enjoy
The first time I made this, I was in a rush on a summer weeknight and thrilled at how such little effort brought out the best in humble squash. Now it is a weekly favorite that always gets rave reviews from my family.
Ingredients
Yellow squash or zucchini: Thinly sliced for uniform roasting Look for ones with firm skin and no soft spots for best texture
Salt: Enhances the natural sweetness of squash and brings out the flavor Sea salt or kosher salt both work well
Black pepper: Adds a little warmth and contrast for the cheese Use freshly cracked black pepper for more aroma
Parmesan cheese: Freshly grated gives a crisp top and savory richness Choose real Parmigiano Reggiano if you can for the best flavor
Instructions
Prep and Slice the Squash:
Use a sharp knife or mandoline to cut your squash or zucchini into even thin slices about one eighth inch thick This ensures they cook at the same rate and get nicely tender
Preheat the Oven:
Set your oven to four hundred twenty five degrees Fahrenheit Place a rack in the center position for even heat
Arrange the Slices:
Line a baking sheet with parchment paper and lay the squash slices out in a single layer Slight overlap is okay but do not pile them or they will steam instead of roast
Season Well:
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