Parmesan Roasted Yellow Squash
This parmesan Roasted Yellow Squash bakes garlicky herb squash at 425 degrees with a golden parmesan crust for the easiest 30 minute summer side.
Servings 4 servings
Calories 141kcal
Ingredients
- 1 1/2 pounds yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon herbs de Provence
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese divided
Instructions
- Preheat the oven to 425°F.
- Add the squash, olive oil, garlic, herbs de Provence, salt, and pepper to a large bowl and toss to combine.1 1/2 pounds yellow squash, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon herbs de Provence, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper
- Place the squash in a single layer on a sheet tray.
- Sprinkle half of the cheese on top of the squash; I focus it on each piece.1/2 cup freshly grated Parmigiano-Reggiano cheese
- Roast for 10 minutes.
- Flip the squash and top with the remaining cheese.
- Roast for an additional 5 minutes or until tender.
- Optional: If you want to brown the cheese, turn on the broiler and broil until your desired color is reached. Serve immediately.
Notes
- Pat squash dry with paper towels before roasting to get crispy edges.
- Use a shallow baking dish or baking sheet for even roasting.
- Don’t overcrowd the pan! Lay squash in a single layer so it roasts, not steams.
- Use freshly-grated parmesan for the best flavor.
- If you want extra crisp, broil for 1–2 minutes after roasting.
- Serve immediately while hot for the best texture and taste.
Nutrition
Calories: 141kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 640mg | Potassium: 467mg | Fiber: 2g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 30mg | Calcium: 182mg | Iron: 1mg