Crispy Parmesan Roasted Squash

Crispy Parmesan roasted squash turns humble summer vegetables into a crave-worthy snack or side dish with only a handful of ingredients and almost no prep. I keep coming back to this recipe because it delivers so much flavor and texture with so little effort, making it perfect for busy weeknights or casual get-togethers.

I started roasting squash this way when my garden exploded one summer, and now it is a dish my family requests every time squash season rolls around.

Ingredients

• Squash either yellow or zucchini: Thinly sliced evenly for the best crispy texture Use firm squash with glossy skin to ensure freshness
• Olive oil: Adds richness and helps squash crisp up Select extra virgin for the brightest flavor
• Salt: Brings out sweetness in the squash A fine sea salt disperses best
• Black pepper: Gives a gentle heat and balances the cheese Use freshly cracked for the most aroma
• Parmesan cheese: Offers savory depth and that addictive golden crust Always grate fresh from the block if possible for best melt and sharpness

Instructions

Preheat and Prepare:

Set your oven to four hundred twenty five degrees Fahrenheit This high temp ensures crisp edges that contrast beautifully with the tender centers

Line and Grease the Sheet:

Place a piece of parchment paper on a baking sheet then lightly brush or spray it with olive oil so the squash will not stick and will brown better

Arrange the Squash:

Lay the thinly sliced squash in one single layer with a little space between each piece Overlapping traps steam and keeps them from crisping

Oil Drizzle:

Use your hand or a brush to distribute olive oil evenly across the tops and sides of all squash slices This is key for maximum crunch and helps the cheese stick

Season Generously:

Sprinkle salt and pepper with a light hand so every bite sings Shake Parmesan liberally across all slices making sure some falls onto the sheet itself since these bits get extra crisp and nutty

Bake to Crispy Perfection:

Bake for about fifteen minutes Watch closely in the last few minutes The squash should have sizzling golden edges and the cheese should be bubbly deep gold in spots The aroma should be toasty but not burnt

Serve and Savor:

Let the squash cool for a couple of minutes before removing They crisp up more as they cool Enjoy them warm straight from the baking sheet or transfer to a platter for sharing

When I first introduced this to my kids I was surprised how quickly the tray disappeared Parmesan has to be my favorite part for its nutty salty crunch It reminds me of summer evenings with family when we would snack together in the kitchen as soon as the squash came out

Storage Tips

Leftover roasted squash keeps well in an airtight container in the fridge for up to three days To reheat place under a hot broiler or in the toaster oven for a couple of minutes so the outsides become crisp again Avoid microwaving which can make them soggy

Ingredient Substitutions

Try swapping Parmesan for Pecorino Romano or nutritional yeast if you need a dairy free option If you do not have olive oil melted clarified butter is another tasty choice

Serving Suggestions

Pile next to grilled chicken or roasted salmon for an easy meal Or serve with ranch or spicy aioli as finger food at a party I have also added them as a savory layer on veggie toast with a fried egg

Seasonal Adaptations

Use delicata or pattypan squash for a fun change in fall Sprinkle with fresh herbs such as basil or thyme in late summer Top with a dash of smoked paprika or red chili flakes for extra zip

Success Stories

After making this for a book group I had friends asking for the recipe and everyone was amazed how a simple vegetable could taste so exciting especially with the crispy cheese on the edge

Freezer Meal Conversion

You can freeze the raw sliced squash in sealed bags for up to one month When ready to cook arrange from frozen add toppings and bake adding a few extra minutes The texture will be slightly softer but still delicious

This recipe is so easy you will want to make it all summer long. Enjoy every golden, crispy bite and savor the taste of the season.

Recipe FAQs

→ What type of squash works best?

Yellow squash and zucchini both work well for this dish. Choose firm, fresh squash for best texture and flavor.

→ How thin should the slices be?

Slice squash into even, thin rounds—about 1/4 inch thick. Thin slices crisp up nicely in the oven.

→ Can I use a different cheese?

Grated Parmesan gives a nutty, crisp finish, but Pecorino Romano or Asiago can substitute for a similar result.

→ How do I achieve maximum crispiness?

Spread slices in a single layer with space between and bake at a high temperature. Avoid overlapping for best results.

→ Is this dish best served hot or cold?

Serve warm from the oven to fully enjoy the crisp edges and melty, golden cheese.