Garlic Parmesan Roasted Summer Squash Food

ROASTED PARMESAN SUMMER SQUASH

Steps:

• Heat oven to 400 F. Slice squash lengthwise and place on a rimmed baking sheet. Mix olive oil and Parmesan in a small bowl. Using a small spoon spread a dollop of the mixture onto the flat surface of the squash. Roast for 25-30 minutes until cheese is slightly brown.
• Enjoy hot, cold, or room temperature.

GARLIC PARMESAN ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450° F
• Slice zucchini and yellow squash into rounds, between 1/2 inch and 1 inch thick. Lay on a greased baking sheet in a single layer.
• Brush melted Garlic Butter over each round. Season with salt and pepper, to taste. Remember you can add more after baking if needed.
• Sprinkle Parmesan cheese evenly over the top.
• Bake at 450° for 20-30 minutes, or until just tender.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.