OVEN-ROASTED YELLOW SQUASH WITH PARMESAN
Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450˚F.
- Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
- Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
- Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
- Season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake for 15-20 minutes until cheese is browned.
Nutrition Facts : ServingSize 1, Calories 109 kcal, Carbohydrate 7 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 131 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g
PARMESAN SQUASH CHIPS
Snack on these simple roasted veggie chips from Delish.com
Categories appetizers healthy snack veggie snack roasted squash best squash chips parmesan chips squash snacks parmesan squash chips
Time 40m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
- In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
- Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper. Serve chips with dipping sauce.
CRISPY PARMESAN BAKED SQUASH
Sliced squash topped with seasoned bread crumbs and parmesan cheese. The perfect easy summer side dish for nearly any meal.
Provided by Jessica Formicola
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toss the cut squash with the oil in a medium mixing bowl. Take each round out, tapping off excess oil, and place them in a single layer on a large baking sheet being mindful to leave a little space between each.
- In a small mixing bowl, combine the parmesan cheese, bread crumbs, garlic powder, onion powder, salt and pepper.
- Spoon bread crumb mixture evenly over each squash round, pressing down lightly on each one.
- Bake for 15 minutes, or until squash is soft, but not mushy. Remove and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 336 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED PARMESAN YELLOW SQUASH ROUNDS
Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!
Provided by Samantha Skaggs
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 139 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 386 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SUMMER SQUASH CASSEROLE
Summer Squash casserole featuring fresh yellow summer squash and zucchini rounds in a a delicious layered casserole full of flavored and crunchy browned panko crumbs.
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 and grease a 9x13 baking pan.
- Add 2 tablespoons butter, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and heat over medium heat, stirring frequently until onions are soft and browned, about 10-12 minutes.
- Stir in garlic and thyme and cook for 1 minute.
- Stir in wine and cook until evaporated, about 2-3 minutes. Remove from heat and stir in olives.
- Set mixture aside aside.
- Add zucchini and squash into a large microwave safe bowl and season with salt and pepper. I added a layer of zucchini and sprinkled with salt and repeated until the bowl was full.
- Cover bowl and microwave rounds for 8 minutes, stirring halfway through to ensure even cooking.
- Remove Excess Moisture from Squash and Zucchini
- Drain vegetables of extra water in a colander.
- Once excess moisture is drained, place a layer of paper towels onto a plate and add squash and zucchini to the top.
- Add another layer of paper towel on top and gently press any excess liquid from the squash.
- In a small bowl, combine 1 cup panko bread crumbs, 1 teaspoon ground pepper and mix well.
- Sprinkle 6 tablespoons of bread crumb mixture onto the bottom of the baking pan.
- Now melt 4 tablespoons butter and mix with remaining panko mixture.
- Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs.
- Sprinkle the top with 1/4 cup panko & butter mixture and top that layer with onion and olive mixture.
- Arrange remaining zucchini and squash on top (as final layer) and cover with foil.
- Bake casserole in oven for 10 minutes.
- Remove foil and discard.
- Sprinkle the top of the dish with remaining bread crumbs and return to oven for 10-15 minutes or until crumbs are golden brown.
- Add a bit of fresh basil on top.
- Let stand for 15 minutes before serving to prevent it falling apart.
Nutrition Facts : ServingSize 1 g, Calories 242 kcal, Carbohydrate 22 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 532 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g
ROASTED ACORN SQUASH WITH PARMESAN
Incredibly easy and so delicious! I created this roasted acorn squash recipe by accident one night as a side dish but love it so much I eat it as a main meal!
Provided by BlueEyedBaby
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
- Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 26.3 g, Cholesterol 4.4 mg, Fat 15.2 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.7 mg, Sugar 5.5 g
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.
Provided by yooper
Categories Lunch/Snacks
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 2 8-inch diameter cake pans.
- Set aside 1/4 cup sliced green onions.
- Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of squash in concentric circles atop potatoes.
- Drizzle with 1 teaspoon oil.
- sprinkle with 1/6 of cheese mixture.
- Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture.
- Top with 1/6 of potatoes.
- Drizzle with 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture and press gently to flatten.
- Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 minutes.
- Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges.
- sprinkle wedges with 1/4 cup green onions and serve.
ROASTED PARMESAN SUMMER SQUASH
This simple side dish of roasted summer squash covered in Parmesan cheese couldn't be more delicious and is so easy to make. Kids love it.
Provided by Lisa Cain
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 summer squash, Calories 83 cal, Carbohydrate 5 g, Fat 6 g, Protein 4 g, Fiber 2 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 79 mg, Sugar 3 g
SAUTEED SUMMER SQUASH WITH PARMESAN
A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.
Provided by KGora
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g
BAKED COD WITH SUMMER SQUASH
Another great way to serve cod, especially with all that wonderful summer squash from the Farmer's Market. It's very healthy because you can get away with using very little oil. This recipe comes from the Whole Foods website.
Provided by Kozmic Blues
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
- In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
- Add onion and garlic and saute until onion is tender about 5-6 minutes.
- Stir in bell pepper, yellow squash, salt and pepper to taste.
- Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
- Stir in tomatoes.
- Bring to a boil and cook until lightly thickened (5 minutes).
- Place cod on top of vegetables and sprinkle with salt and pepper to taste.
- Top with bread crumb mixture.
- Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.
Nutrition Facts : Calories 345.6, Fat 10.8, SaturatedFat 2.5, Cholesterol 103.3, Sodium 385.9, Carbohydrate 15.6, Fiber 2.7, Sugar 6.3, Protein 45.8
PARMESAN CRUSTED SUMMER SQUASH
Something different as a side dish or I eat them for breakfast.
Provided by Linda Smith
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Mix flour, cornmeal, garlic powder, and pepper on a plate.
- 2. Mix eggs in a bowl
- 3. Slice summer squash in thin slices.
- 4. Heat oil. Dip sliced squash in egg, dredge in flour mixture, and put In hot oil, fry about 5 minutes turn fry other side.till golden brown.
- 5. Remove from oil add shredded parmesan cheese while hot. Serve
PARMESAN CRUSTED YELLOW SUMMER SQUASH
Steps:
- Keep in mind, if you make more, just use more flour, eggs cream and sour cream. his s not an "exact" measurement type of recipe, so use what you need and add more if you need to.
- After you clean and dry your squash, cut lengthwise into small strips...like french fries. I added in some Zucchini as well. Add the eggs, heavy cream and the dollop of sour cream to a small bowl. Whisk it all together and put aside for quick second. In a small bowl coat each piece of summer squash in flour. Just toss the pieces around until they are coated.
- Dip into egg mixture, and then coat it with the cheese mixture and place neatly on foil lined baking sheet sprayed with cooking spray. Broil for 7 minutes on one side. Flip each one and place back under the broiler for an additional 7 minutes.
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- Preheat the oven to 425 degrees. Cut the zucchini into wedges and season with salt and pepper. Whisk together the egg whites and place in a shallow dish. Combine the breadcrumbs, Parmesan, Italian seasoning, garlic powder, red pepper flakes and place in a shallow dish.
- Dip the zucchini into the egg whites and then into the breadcrumbs mixture. coating on each side. Place on a baking sheet covered in foil (for easy clean up) and sprayed with cooking spray. Once you have all the wedges on the baking sheet, spray with cooking spray. This helps the wedges to stay crispy.
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- Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
- Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
PARMESAN CRUSTED ZUCCHINI AND YELLOW SQUASH - THE …
From thefoodcharlatan.com
4.5/5 (4)Total Time 16 minsCategory Side DishCalories 108 per serving
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)Slice the zucchini and yellow squash into 1/8 inch rounds.
- You can half the rounds if you are a small-bite person, totally up to you.Add the sliced squash to a large bowl, and add olive oil, salt, and pepper.
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- 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 zucchini and squash, and then cut each one into 1/4-inch thick slices. Evenly arrange the zucchini and squash rounds on the prepared pan. Wash, dry, and cut each tomato in half and place the tomato halves, cut sides up, in the empty spaces between the zucchini and squash rounds.
- Lightly sprinkle the vegetables with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each veggie.
- 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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4/5 (19)Calories 297 per servingTotal Time 40 mins
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- In a small bowl combine panko, cheese, parsley, and 1/8 tsp. salt. Drizzle with remaining 2 Tbsp. oil; toss to coat. Sprinkle on top of fish; press lightly. Bake 20 minutes or until fish flakes easily. If desired, sprinkle with additional parsley.
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5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
- Cut the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice into 1/2 inch thick slices and place them in a large bowl.
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- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat.
- Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
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