Roasted Parmesan Summer Squash that’s sliced in half, drizzled with olive oil and Parmesan cheese, and bakes in the oven until it is tender and sweet, makes the perfect healthy side dish for any meal.
This recipe was inspired by a recipe from Martha Stewart where she roasted her veggies in about a gallon of oil and so much cheese. And although this might sound tasty, it’s completely unneccessary. Using just a few tablespoons of oil and a really flavorful Parmesan cheese, you really don’t need to go crazy. The squash itself has a delicious, sweet flavor and by adding just a small amount you can enhance that flavor and still keep things light and healthy.
When making this Roasted Parmesan Summer Squash, here are things to keep in mind:
- While I absolutely love using yellow summer squash, this would work great with zucchini and other summer squashes as well.
- Consider adding some herbs or spices to complement your meal. This is delicious with rosemary, thyme, Italian seasoning, lemon pepper, garlic powder, or even some Cajun seasoning for something with a kick.
- Hard cheeses tend to have less calories than soft cheeses, which is why I opted for Parmesan in this recipe. However you could defintiely substitute in any type of cheese you love – romano, pecorino, mozzarella, cheddar, goat, feta, and blue cheese would all be delicious.
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