Baked Yellow Squash with Parmesan Topping Recipe

Ingredients:

2 medium yellow summer squashes

Garlic salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

Instructions:

Step 1:

Position an oven rack in the center and preheat the oven to 425°F.

Prepare a baking sheet by lining it with foil (sprayed lightly with nonstick spray) or parchment paper.

Step 2:

Clean the squash and pat it dry.

Slice each squash into 1/4-inch thick rounds.

Arrange these rounds on the prepared baking sheet, spacing them closely without overlapping.

Season each round lightly with garlic salt and freshly ground black pepper.

Step 3:

Using a small spoon, evenly distribute a thin layer of Parmesan cheese over each slice.

Step 4:

Bake in the preheated oven for 15-20 minutes, or until the Parmesan cheese melts and turns a light golden brown.

Keep an eye on them, especially if it’s your first time making this recipe.

Remove them earlier if the cheese browns before 15 minutes.

For a quicker browning finish, you may broil the squash for 1-2 minutes at the end of baking.

Step 5:

Serve the baked squash rounds immediately.

Notes:

Notes on Ingredients:

Squash Selection:

Choose firm, medium-sized yellow summer squashes for the best texture and flavor. Avoid squashes that are overly soft or have blemishes.

Cheese Options:

Freshly grated Parmesan cheese works best for a rich, savory topping. Pre-grated Parmesan can be used, but it might not melt as smoothly.

Seasoning Variations:

If you prefer a different flavor, consider adding dried herbs like oregano or thyme to the seasoning. A pinch of paprika or chili flakes can add a bit of heat.

Notes on Preparation:

Uniform Slicing: Aim for 1/4-inch thick slices to ensure even cooking. Thicker slices may remain undercooked in the center, while thinner slices can become overly crispy.

Baking Sheet Prep: Lining the baking sheet with foil or parchment paper makes cleanup easier and helps prevent sticking. Spraying lightly with nonstick spray ensures that the squash doesn’t stick.

Spacing: Arrange the squash slices in a single layer without overlapping to ensure even baking and crispiness.

Baking Tips:

Oven Temperature: Preheat the oven to 425°F to achieve a crispy topping without overcooking the squash. If your oven runs hot, you might need to adjust the temperature slightly.

Monitoring Doneness: Keep an eye on the squash during baking. If the Parmesan cheese starts to brown too quickly, reduce the temperature or cover the squash with a piece of aluminum foil.

Broiling Option: Broiling for 1-2 minutes at the end of baking can help achieve a golden, crispy top. Watch closely to prevent burning.

Serving Suggestions:

Serving Immediately: Serve the squash immediately after baking for the best texture. They are delicious as a side dish or a light appetizer.

Garnishing: Garnish with a sprinkle of fresh herbs like parsley or basil for added flavor and visual appeal.

Storage and Reheating:

Storage: Store leftover squash in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly upon reheating.

Reheating: Reheat in a preheated oven at 350°F for 5-10 minutes to regain some of the crispiness. Avoid microwaving, as it can make the squash soggy.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of squash for this recipe?

Yes, you can use other types of summer squash, like zucchini, or even winter squash like butternut.

Adjust the cooking time as needed based on the thickness and moisture content of the squash.

What’s the best way to store leftovers?

Store leftover baked squash in an airtight container in the refrigerator for up to 3-4 days.

To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.

Can I freeze these squash rounds?

Yes, you can freeze the baked squash.

Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container.

To reheat, bake from frozen at 350°F (175°C) until heated through.

How can I make the Parmesan topping crispier?

For a crispier topping, you can broil the squash for 1-2 minutes after baking.

Keep a close eye on them to avoid burning.

Can I use pre-grated Parmesan cheese instead of freshly grated?

Yes, but freshly grated Parmesan tends to melt better and provide a better texture.

Pre-grated cheese often contains anti-caking agents that can affect melting.

Is there a substitute for Parmesan cheese?

If you need a substitute, you can use other hard cheeses like Pecorino Romano or Grana Padano.

For a dairy-free option, try nutritional yeast, though it won’t melt the same way.

How can I make this recipe gluten-free?

The recipe is naturally gluten-free as it doesn’t use any flour.

Just make sure any additional ingredients, like seasonings, are gluten-free.

Can I add other seasonings or ingredients?

Absolutely! You can add herbs like thyme, oregano, or rosemary.

For extra flavor, consider adding a sprinkle of paprika or a touch of garlic powder.

What is the best way to slice the squash?

Slice the squash into 1/4-inch thick rounds for even cooking.

Ensure they are uniform in thickness so they cook evenly and have a consistent texture.

Can I prepare the squash rounds in advance?

You can slice the squash and prepare it with the Parmesan topping in advance.

Cover and refrigerate until ready to bake.

Bake as directed, adding a minute or two to the cooking time if the squash is cold from the fridge.