I don’t know if you have ever encountered this dilemma at your house, but at my house we always seem to have a surplus of zucchini during the summer time. Our garden is always producing more than we can keep up with. So this last summer I decided to get creative and come up with some new ways to cook the squash. This Parmesan Roasted Zucchini is one of the dishes I came up with and it has been a big hit with my husband and my family.
This Parmesan Roasted Zucchini is so so tasty and yet so simple that anybody could do it. It makes a great side to just about any meal, but I personally like cooking it up on spaghetti night at my house. This recipe may just be the trick to getting your kids to eat their veggies. It is loaded with so much flavor that may even forget they are eating vegetables. Hope you and your family like it as much as we do. Enjoy!
Roasted Parmesan Zuchinni Squash
Author: Sugar n' Spice Gals
Recipe type: Side Dish
- 2 medium zucchini squash
- 2 medium crooked neck yellow squash
- 1 c grated parmesan cheese
- olive oil
- garlic salt
- Preheat oven to 500 degrees. Cut squash in slices and then place in a large ziplock bag. Add 1-2 tbsp of olive oil. Shake up the squash slices in the plastic bag so that all of the squash is evenly coated in the oil and then poor contents onto a cookie sheet. Evenly distribute squash on the cookie sheet so they are not stacked on top of each other and then sprinkle the parmesan cheese evenly over the top. Salt and pepper to taste and then place in the oven for 10-15 minutes til they are lightly browned on top. ( I like to use garlic salt instead of table salt)
Tip: I have also tried this recipe with cheddar cheese and seasoned salt and it was also delicious