Roasted Yellow Squash


  • 1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
  • Kosher salt and black pepper, to taste
  • 3 tablespoons grated Parmesan cheese
  • Optional garnish: chopped fresh herbs such as parsley, thyme or basil


  • 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.

Source: The Seasoned Mom

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