Baked Parmesan Yellow Squash Recipe
With its most current surge in reputation, I received some remarks asking if that zucchini squash recipe will be converted right into a yellow squash recipe — AKA, summer time squash. And the truth is, I’d in no way tried Baked Parmesan Yellow Squash Rounds before, because (1.) it’s difficult for me to consider that the zucchini version of this recipe may be improved upon, and (2.) I usually handiest take care of yellow squash when it’s cooked in very precise approaches (think tacky, cracker-topped, baked Southern Squash Casserole).
- 2 medium-sized yellow summer squash
- Garlic salt & freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
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.
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