Ingredients
Equipment
Method
- Step 1: Preheat your oven to 425°F (220°C). This high heat helps the squash become tender quickly and the parmesan crispy.
- Step 2: Prep the squash. Rinse and trim the ends. Slice the squash thinly, about 1/4 inch thick. Aim for a thickness that cooks quickly but doesn't turn mushy.
- Step 3: Arrange on a baking sheet. Line a baking sheet with parchment paper for easy cleanup. Arrange the sliced squash in a single layer, ensuring no slices overlap. Use a second baking sheet if necessary.
- Step 4: Season generously. Sprinkle salt and pepper all over the squash slices. Evenly sprinkle the grated Parmesan cheese over every piece, getting it right up to the edges.
- Step 5: Bake until golden. Bake in the preheated oven for about 15 minutes. Watch carefully. The squash should be tender when pierced with a fork, and the Parmesan cheese should be melted with golden, crispy edges.
- Step 6: Serve immediately. Once baked, remove from the oven and serve hot. The crispy cheese is best enjoyed right away.
Notes
Use yellow summer squash or zucchini, or a mix. Pick firm, heavy squash. Freshly cracked black pepper adds flavor. Use good quality Parmesan; grating from a block is recommended for better flavor and melt. Feel free to add more cheese! Slice squash about 1/4 inch thick; too thick cooks slowly, too thin gets mushy. Arrange in a single layer to avoid steaming. Bake until cheese is truly golden brown but not burnt. Optionally, pat watery squash slices dry with paper towels before seasoning. Salt and pepper are essential for bringing out sweetness. You can substitute Pecorino Romano or a mix of Parmesan and mozzarella (less crispy). Add garlic powder or minced garlic, dried herbs (Italian, oregano, thyme), fresh herbs (parsley, basil), or red pepper flakes. Nutritional yeast can replace Parmesan for a dairy-free option (texture changes). This method works for other veggies like bell peppers or broccoli florets (may need slightly longer cook time). This dish is best served immediately for maximum crispness. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or toaster oven to try and regain some crispness; microwaving will make them soft. Zucchini works perfectly instead of yellow squash. No need to peel summer squash. Best to season and bake just before serving, as squash can release moisture.