Name: Roasted Yellow Squash with Parmesan
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 medium yellow squash, thinly sliced; 1 tablespoon olive oil; 1/4 cup grated Parmesan cheese; Salt and Freshly Ground Pepper

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You will enjoy eating your vegetables any time you prepare Roasted Yellow Squash with Parmesan. It is a side dish of thinly-sliced squash, coated in olive oil, and seasoned with Parmesan cheese, salt, and pepper, then oven-baked until the cheese is crispy and brown. This recipe fits well with a Keto or Low-Carb diet.

Roasted Yellow Squash with Parmesan - on a plate

Do you ever try the recipes printed on the back of boxes or packages of food you buy at the store?

A version of this particular recipe for Roasted Yellow Squash with Parmesan is on the back of the zippered plastic bag the squash comes in from Aldi’s Supermarket.

Despite ignoring it for months, I decided to try it in a fit of boredom one night at 6 PM. It blew me away. Although it is not particularly photogenic, when the Parmesan cheese turns brown and crispy, it is irresistible.

How To Prepare Roasted Yellow Squash with Parmesan:

Preheat oven to 450 degrees Fahrenheit.

Slice squash

Prep for this recipe is easy if you use a food processor or mandolin. (This particular mandolin received the highest recommendation for an inexpensive mandolin by Cooks Illustrated.)

If you do not have either of those, use a sharp knife to slice the squash approximately 1/4-inch thick.

slicing vegetable with mandolin — Mandolines are quicker than a knife for most people (and me)….but a little bit dangerous if you do not pay attention. Be careful!

Slicing squash. — Slice about 1/4-inch thick.

Prepare baking sheet

Cover a half-sheet pan with aluminum foil or a silicone baking sheet. Pour the oil onto the tray and then the sliced squash. Use your hands to toss the yellow squash with the oil

Try to arrange the squash so none of the slices overlap. I know. It isn’t easy when you’re in a hurry, and your squash is on the larger side.

However, yummy crispiness and browning will not happen if the squash overlaps each other.

Season squash

Sprinkle with salt, pepper, and grated Parmesan cheese.

raw yellow squash sprinkled with Parmesan

Bake

Bake in preheated oven for 20 minutes at 450 degrees Fahrenheit.

Do you know about using non-stick aluminum foil for roasting vegetables?

Reynolds Wrap Non-Stick Aluminum Foil is the coolest thing ever! Use it whenever baking with cheese or making something that sticks and is tricky to get out of the pan, like brownies or lasagna.

Unfortunately, the price is a little high. Now you know why I hide mine from the rest of the family. I do not want them using it unwittingly to cover a bowl, wrap a sandwich, or something else unworthy of this fantastic invention.

Pin the picture below to save for later.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Roasted Yellow Squash with Parmesan

Yield: 3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish

Ingredients

3 medium yellow squash, thinly sliced
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and Freshly Ground Pepper

Instructions

Preheat oven to 450 degrees Fahrenheit.

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.

Roasted Yellow Squash with Parmesan: Make It Today