Baked Parmesan Yellow Squash Rounds
Baked Parmesan Yellow Squash Rounds…an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!
Prep: 5min
Total: 20min
Yield: 2
Serving Size: 1 serving
Nutrition Facts: calories 139 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 22 mg, Sodium 386 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 2 medium-sized yellow summer squash
- Garlic salt & freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Instruction:
- Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
- Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
- Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Sautéed Yellow Squash
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
Ingredients:
- 3 yellow squash
- Extra virgin olive oil (for drizzling)
- Fresh basil & thyme for garnish (optional)
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove (grated)
- 2 tablespoons parsley (finely chopped)
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup panko bread crumbs
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped parsley
- ¼ to ½ teaspoon sea salt
- pinch of red pepper flakes (optional)
Instruction:
- Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
- Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
- Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
- Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
How To Cook Squash & Onions | Soul food Side Dish
FAQ
How to make the best tasting squash?
Slice yellow squash, season with a little garlic or rosemary, then sauté in some olive oil on the stovetop. Arrange slices of yellow squash in a single layer on a baking sheet, sprinkle with parmesan cheese and roast in the oven for a perfect side dish. You can also add roasted squash to salads, pizza, or pasta.
What makes squash taste good?
Braise your winter squash in stock to enhance its flavor — try adding a glug of maple syrup to the stock to bring out the squash’s sweetness. Or give it an Asian kick by braising it in mix of dashi, mirin, soy, and chili garlic paste. Turn the heat up on your standard roast and caramelize your squash.
How do you prepare and eat squash?
So if you’re looking for some creative ways to put your squash harvest to good use this summer, consider five of our favorite ideas:
- Fry Squash Into Fritters or Croquettes.
- Freeze Squash for Winter. …
- Slice Squash Into Noodles.
- Make Squash Kid-Friendly.
- Diversify Your Squash Recipe Repertoire.
