Parmesan Crusted Zucchini and Yellow Squash
Do you have zucchini and yellow squash growing out your ears? This crispy parmesan crusted zucchini and yellow squash recipe is possibly the easiest summer side dish of all time, and a great way to use up garden veggies! I have a hard time not eating the entire batch single-handedly.
- 2 small zucchini
- 2 small yellow squash
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- cracked pepper, fresh, to taste, I like lots!
- 1/2 cup Parmesan cheese, grated
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)
Slice the zucchini and yellow squash into 1/8 inch rounds. You can half the rounds if you are a small-bite person, totally up to you.
Add the sliced squash to a large bowl, and add olive oil, salt, and pepper. Stir to coat.
Spread the oiled zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.
Sprinkle the pan evenly with shredded cheese.
Roast at 400 for 9-10 minutes until tender.
Turn on your broiler and move the pan up to the very top rack. Broil on high for 2-3 minutes. Don't walk away!
Check it until it is as brown and crispy as you like it.
Serving: 1 g, Calories: 108 kcal, Carbohydrates: 3 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Cholesterol: 6 mg, Sodium: 428 mg, Potassium: 214 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 223 IU, Vitamin C: 14 mg, Calcium: 111 mg, Iron: 1 mg