Oven Roasted Yellow Squash With Parmesan Recipes

ROASTED YELLOW SQUASH

Steps:

• Preheat the oven to 425F.
• Cut the yellow squash into 1-inch pieces. Put it in a bowl, drizzle with olive oil and toss until coated with oil.
• Put the yellow squash on a non-stick baking sheet in a single layer and sprinkle with Italian seasoning. Put in the oven and bake for 15 minutes.
• Switch the oven to broil and cook for another 4 minutes, or until the squash is golden-brown and tender.
• Remove roasted yellow squash from the oven and sprinkle with salt and pepper to taste.

ROASTED YELLOW SQUASH WITH PARMESAN CHEESE AND HERBS

Steps:

• Preheat oven to 450° F
• Trim the stem end of the squash and cut them into round slices with equal thickness so they cook evenly. Use paper towels to absorb some excess water from the yellow squash to prevent a mushy texture after cooking.
• Transfer to a large bowl, and season with oil, Italian herbs, cayenne pepper, parmesan cheese, garlic, salt, and pepper. Mix well.
• Transfer the mixture to a shallow baking dish. Cook, uncovered, for about 20-25 minutes.

ROASTED YELLOW SQUASH

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

ROASTED SQUASH WITH PARMESAN

Steps:

• Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
• Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
• Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
• Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
• Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

BAKED PARMESAN YELLOW SQUASH ROUNDS

Steps:

• Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
• Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
• Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

PARMESAN SQUASH CHIPS

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
• In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
• Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper. Serve chips with dipping sauce.

BAKED PARMESAN BREADED SQUASH

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

OVEN-ROASTED YELLOW SQUASH WITH PARMESAN

Steps:

• Preheat oven to 450˚F.
• Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
• Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
• Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
• Season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake for 15-20 minutes until cheese is browned.

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400°F.
• Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
• Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
• Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400° F and lightly grease a sheet pan with cooking spray
• Slice the squash into 1/2 inch rounds. Arrange squash in a flat layer on a baking sheet and spritz with olive oil.
• Combine the Parmesan cheese, panko garlic power, paprika, red pepper flakes, black pepper, and salt in a small bowl. Sprinkle the seasoning over the squash and roast for 12-15 minutes, until the golden brown. Garnish with parsley and asiago cheese before serving if desired. Use a spatula to remove the squash from the sheet pan.

OVEN ROASTED SQUASH RECIPE

Steps:

• Preheat your oven to 450° F. *
• Toss the sliced squash rounds with olive oil, salt, pepper and garlic powder in a large mixing bowl.
• Arrange the sliced squash rounds on a baking sheet making sure not to overlap them so they will cook evenly.
• Grate parmesan cheese generously over the rounds.
• Place in the preheated oven for about five minutes on 450 Degrees.
• Change the oven to Broil on high for 2-3 minutes to ensure the cheese gets nice and crisp-bubbly.
• Once the parmesan cheese starts to look yellow and begin to crisp, remove from the oven to cool.
• Allow to cool for 5 minutes prior to serving.

OVEN ROASTED PARMESAN SQUASH AND ZUCCHINI

Steps:

• Place in a 350º oven for 30 minutes or until cheese is bubbly and golden brown. Season with fresh cracked black pepper and serve immediately.

OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
• Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
• Serve hot or at room temperature. Enjoy.