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Crispy Parmesan Roasted Yellow Squash with Garlic

crispy parmesan roasted yellow squash - featured image
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A quick and easy side dish featuring tender yellow squash rounds roasted to crispy perfection with finely grated Parmesan and mellow roasted garlic.

Ingredients

Scale
  • 4 medium yellow squash, sliced into 1/4-inch thick rounds
  • 3 tablespoons extra virgin olive oil
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 4 cloves garlic, whole and unpeeled
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian herbs (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry the yellow squash thoroughly. Slice into 1/4-inch thick rounds.
  3. Place the unpeeled garlic cloves on a corner of the baking sheet to roast alongside the squash.
  4. In a large mixing bowl, drizzle the olive oil over the squash slices. Add salt, pepper, and dried Italian herbs if using. Toss until each slice is lightly coated.
  5. Sprinkle the finely grated Parmesan over the squash and toss gently to distribute evenly without breaking the slices.
  6. Arrange the squash slices in a single layer on the baking sheet with space between each slice.
  7. Roast for 20-25 minutes, flipping the squash slices carefully after 10 minutes to encourage even crisping. Keep an eye on the garlic cloves; they should be soft and golden when done.
  8. Check for doneness: squash should be tender in the middle with crisp, golden edges. If needed, roast an additional 3-5 minutes, watching closely to avoid burning.
  9. Once cool enough to handle, squeeze the softened roasted garlic from its skin and mash lightly. Toss it gently with the squash or spread on top.
  10. Garnish with fresh parsley if desired and serve warm.

Notes

Use finely grated Parmesan for better crisping. Roasting garlic whole mellows its sharpness and adds a buttery flavor. Avoid overcrowding the baking sheet to prevent steaming. Let the squash cool slightly after roasting to allow the Parmesan crust to crisp further. For dairy-free, substitute Parmesan with nutritional yeast and use plant-based oil. To reheat leftovers, warm in a 375°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: yellow squash, roasted squash, Parmesan, garlic, crispy, side dish, easy recipe, healthy, vegetarian

Find it online: https://sparklespoon.com/crispy-parmesan-roasted-yellow-squash-with-garlic-easy-recipe-for-perfect-side-dish/