Thinly Sliced Parmesan Squash Recipe
If you’re searching for a side dish that feels both effortless and elegant, let me introduce you to Thinly Sliced Parmesan Squash. This recipe transforms humble yellow squash into crispy, golden bites with a savory Parmesan crust and just the right hint of herbs. It’s quick enough for a busy weeknight yet beautiful enough for a dinner party centerpiece. Whether you serve it as a snack, a side, or even as a light main with a big salad, you’ll be amazed how simple ingredients come together for such vibrant flavor and texture.
Ingredients You’ll Need
The beauty of Thinly Sliced Parmesan Squash is in its simplicity—each ingredient plays a starring role, adding flavor, color, or a satisfying crunch. Don’t skip or skimp; these are the keys to getting that irresistible crisp-tender bite!
- Yellow squash: Choose medium squash for the perfect size and mild flavor; slice them as thinly as possible for best texture.
- Olive oil: Just a tablespoon helps the slices crisp up and gives a lovely richness.
- Parmesan cheese: Grated Parmesan melts into a savory, golden topping—use the real stuff for the best flavor.
- Garlic powder: Adds a subtle background warmth without overpowering the delicate squash.
- Salt: Brings all the flavors together and enhances the squash’s natural sweetness.
- Ground black pepper: A little kick for balance—freshly cracked is always best.
- Dried thyme: Earthy and fragrant, it pairs beautifully with both squash and Parmesan.
- Fresh parsley (optional): A sprinkle of parsley at the end adds color and freshness.
How to Make Thinly Sliced Parmesan Squash
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). This high heat is what gives Thinly Sliced Parmesan Squash its signature crispy edges! Line a baking sheet with parchment paper—this keeps cleanup easy and ensures nothing sticks.
Step 2: Slice the Squash
Using a sharp knife or, even better, a mandoline slicer, cut the yellow squash into thin, uniform slices. Thinner slices mean crispier results, and even thickness ensures everything cooks at the same rate. If you don’t have a mandoline, just take your time and slice as evenly as possible.
Step 3: Season the Squash
In a large bowl, toss the squash slices with olive oil, garlic powder, salt, pepper, and dried thyme. Make sure each slice is lightly coated—this step is crucial for flavor and for helping the Parmesan stick.
Step 4: Arrange and Top with Parmesan
Lay the squash slices out in a single layer on your prepared baking sheet. It’s okay if they overlap just a little, but try to give each piece some space for maximum crispiness. Sprinkle the grated Parmesan evenly over the top, so every slice gets a cheesy finish.
Step 5: Bake and Finish
Slide the tray into your preheated oven and bake for 15 to 18 minutes, or until the squash is tender and the Parmesan is gloriously golden and crisp. Let the Thinly Sliced Parmesan Squash cool for a few minutes before transferring to a serving platter. If you’re feeling fancy, add a shower of chopped fresh parsley for color and brightness.
How to Serve Thinly Sliced Parmesan Squash
Garnishes
A final flourish of chopped fresh parsley not only brightens the plate but adds a touch of herby freshness that balances the rich, toasty Parmesan. If you love a little zing, a few flakes of red pepper or a squeeze of lemon can also wake up the flavors.
Side Dishes
Thinly Sliced Parmesan Squash is a versatile side that pairs beautifully with roasted chicken, grilled fish, or even a hearty pasta. Try serving it alongside a light green salad or atop a bed of fluffy quinoa for a satisfying vegetarian meal.
Creative Ways to Present
For a fun twist, arrange the squash slices in a spiral on a platter for a “squash carpaccio” look. Or, serve them stacked in small towers for individual appetizers. The golden Parmesan makes this dish eye-catching no matter how you plate it!
Make Ahead and Storage
Storing Leftovers
If you have any Thinly Sliced Parmesan Squash left over (though that’s rare in my house!), transfer it to an airtight container and refrigerate. It keeps well for up to 3 days, making it a great option for meal prep or snacking.
Freezing
While you can freeze this dish, keep in mind that the texture of the squash may soften once thawed. If you do freeze, lay slices flat between parchment layers in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Thinly Sliced Parmesan Squash in a hot oven or toaster oven. This helps restore some of the original crispiness. A quick blast at 400°F for about 5 minutes should do the trick—avoid microwaving, as it can make the squash soggy.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works beautifully in place of, or alongside, yellow squash for a colorful and tasty variation of Thinly Sliced Parmesan Squash.
What’s the best way to slice the squash thinly?
A mandoline slicer is your best friend for perfectly thin, even slices, but a sharp chef’s knife and a steady hand will also do the trick. The thinner the slices, the crispier the end result.
Can I make Thinly Sliced Parmesan Squash dairy-free?
Yes! Substitute your favorite dairy-free Parmesan-style cheese. The texture may change slightly, but you’ll still get a cheesy, savory bite.
Why did my squash turn out soggy?
If the slices are too thick or crowded on the baking sheet, they’ll steam instead of roasting. Spread them out as much as possible and keep the slices thin for that perfect tender-crisp texture.
Is this dish gluten-free?
Yes, Thinly Sliced Parmesan Squash is naturally gluten-free—just double-check your Parmesan to be sure, especially if you’re serving someone with a gluten allergy.
Final Thoughts
I hope you’ll give Thinly Sliced Parmesan Squash a try the next time you need a quick, crowd-pleasing side. It’s one of those dishes that disappears faster than you’d expect, and it never fails to bring a little sunshine to the table. Happy cooking!
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Thinly Sliced Parmesan Squash Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Thinly Sliced Parmesan Squash is a simple, flavorful side dish featuring tender baked yellow squash slices topped with crispy, golden Parmesan cheese and a blend of herbs. Perfect as a savory snack or a light accompaniment to any meal, this easy recipe highlights fresh summer vegetables with minimal effort and wholesome ingredients.
Ingredients
Squash and Seasonings
- 2 medium yellow squash, thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
Other Ingredients
- 1 tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: In a large bowl, toss the thinly sliced yellow squash with olive oil, garlic powder, salt, black pepper, and dried thyme until the slices are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned squash slices in a single layer on the prepared baking sheet. Slightly overlap the slices if needed but avoid stacking to ensure even cooking.
- Add Parmesan Topping: Sprinkle the grated Parmesan cheese evenly over the arranged squash slices, ensuring each piece gets a good amount of cheese coverage for crispiness.
- Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the squash is tender and the Parmesan cheese has turned golden brown and crisp.
- Cool and Serve: Remove from the oven and let the squash cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm as a delicious side or snack.
Notes
- Use a mandoline slicer to achieve uniformly thin squash slices, which helps ensure even cooking and texture.
- This recipe works equally well with zucchini or a mix of yellow squash and zucchini for variety.
- Serve the baked parmesan squash as a flavorful side dish alongside grilled meats or as a healthy savory snack any time.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 95
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
