This is my absolute favorite way to eat summer squash. Fred prefers them coated and oven fried, but if given my choice, this is how we’d always eat them.
A reader mentioned this way of roasting summer squash a couple of years ago. I’d credit her if I could remember who it was, but I can’t – so if it was you, please step up and let me give you the credit, please!
First, gather your squash. I used lemon squash this time, because that’s what I had on hand. You can use ANY kind of summer squash – I’ve used crookneck and straight neck squash and pattypan squash as well as the lemon squash.
Leaving the peel on, cut the squash in 1/4″ slices. Don’t worry about being exact – you’ll be able to tell that some of my slices are thicker and some are thinner. I’ve never been very good at getting every slice the same thickness, and it all works out.
Put the squash on a cookie sheet, which has been sprayed with cooking spray or olive oil. I lined mine with foil so you wouldn’t see how hideously stained the pans are and feel nauseous. See? I’m always thinking of you!
Drizzle with olive oil (I have one of those olive oil spray things that you put olive oil in and pump the top a couple of times, and then you can spray the olive oil; I prefer that because I use less olive oil). Sprinkle the squash with salt and pepper and Parmesan. I use the shredded stuff because I buy the big containers at Sam’s (yeah, yeah, the freshly grated stuff is SO much better, I know.), but I’ve also used the powdered stuff that comes in the green containers, too.
Roast in a preheated 425ºF oven. Mine takes about 25 minutes, but I start checking it at 20 minutes. When it’s easily pierced with a fork, it’s done.
I tend to make a ton at a time, because it’s good whether it’s hot or cold (I actually prefer it cold) and I love to eat it for several days in a row. As a note: One cookie sheet full of squash usually makes one meal for two of us, with enough left over so I can have a small serving with lunch the next day.
I also use the squash as “noodles” in a casserole. That’s a separate recipe, and one I’m going to go work on right now. Edited to add: Here it is!
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- Summer squash (crookneck, straight neck, pattypan, lemon)
- Olive oil
- Salt & pepper to taste
- Parmesan (shredded or grated; fresh or dried)
- Cut squash in ¼" slices. Place on a cookie sheet that has been sprayed with cooking spray or olive oil.
- Drizzle or spray with olive oil, sprinkle with salt and pepper, sprinkle with Parmesan.
- Bake for 20 - 25 minutes (squash is done when easily pierced with a fork).
- Eat hot or cold!
Yum! When the squash started coming in I searched your site for the oven-fried recipe you had mentioned before. I love that one and have been making those all summer. I will have to try this as it is even simpler than the oven fried ones. Thanks!
Hey, Robyn … Do you have to put this in the fridge after it’s baked to keep the leftovers fresh? Or is covered on the counter good enough? Thanks, ma’am! 🙂
Yeah, put it in the fridge. It may be okay on the counter, but I wouldn’t chance it! 🙂
Made this last night. Every person at the table enjoyed it (which is rare for a vegetable dish around these parts) Thanks!
Wondering if this would work with zucchini?
I think it would, Jennifer, though I think that zucchini is a bit more bland than yellow squash.
You do realize you’re talking about the squash, right? Like, how many levels of bland can there be? 🙂
Shush, Yankee. There IS a difference, damnit, and if you ever visit in the Summer, I’ll make it for you with yellow squash and zucchini and you can find out yourself. 🙂