This simple tray of roasted Parmesan squash slices has been one of my quickest go-to side dishes for busy weeknights and impromptu dinners. I discovered this combination while looking for a way to make summer squash feel celebratory rather than ordinary: thin slices, a light sprinkle of salt and pepper, and just enough Parmesan to crisp into a golden lace that contrasts with the squash’s tender flesh. The first time I made it, my partner insisted we serve it with everything from a bowl of soup to a simple roast chicken, and it quickly became a requested accompaniment whenever zucchini or yellow squash were in season.

The appeal is immediate: a crisp, cheesy edge, a soft, slightly sweet center, and a bright savory finish from freshly cracked black pepper. Because the slices roast in a single layer, they develop tiny browned pockets of umami from the cheese while keeping the squash’s natural moisture. This combination makes the dish feel indulgent even though it’s light, low in carbohydrates, and naturally gluten-free. It’s the sort of side that looks like you labored over it but is genuinely effortless — perfect for sharing and comfortable enough for everyday meals.

Ingredients

• Yellow squash or zucchini: Use 2 medium squash (about 1 pound total). Choose firm specimens without soft spots; thin-skinned varieties roast more evenly. I often buy basic supermarket squash or small farmer's market pickings when in season.
• Salt: Kosher salt or sea salt, to taste. I sprinkle lightly before baking to draw out just enough moisture to let the cheese crisp; about 1/4 to 1/2 teaspoon for this quantity.
• Black pepper: Freshly cracked is best for aromatic punch. Use a light grinding over the slices so the pepper browns in the oven and releases fragrance.
• Grated Parmesan cheese: Approximately 6 tablespoons (about 1.25 ounces) finely grated. Parmigiano-Reggiano or a good-quality aged Parmesan gives the best nutty, salty crust. Avoid pre-shredded blends with anti-caking agents for a crisper finish.

Instructions

Step 1 — Preheat the oven:Set the oven to 425°F. A hot oven is essential so the cheese browns quickly and the squash roasts instead of steams. Allow the oven to fully reach temperature for a consistent result.Step 2 — Prepare the tray:Line a baking tray with parchment paper to prevent sticking and to make cleanup effortless. Use a rimmed sheet if you want to catch any cheese that melts and crisps on the pan.Step 3 — Slice the squash:Using a sharp chef’s knife, slice each squash into uniformly thin rounds — about 1/8 inch thick. Consistent thickness ensures even baking and that every slice gets a crisp edge with a tender center.Step 4 — Arrange and season:Lay the slices in a single layer on the prepared tray with a little space between them so hot air circulates. Sprinkle a light pinch of salt and freshly cracked black pepper across the slices; be conservative with salt if your Parmesan is very salty.Step 5 — Add the cheese:Evenly distribute the grated Parmesan over the seasoned slices so each piece receives a fine dusting. The goal is a thin, uniform cover; too heavy and the cheese can dominate rather than complement.Step 6 — Roast:Bake for 12–15 minutes at 425°F, watching from minute 10 onward. You want tender squash and golden, lacy cheese edges. If you prefer extra crispness, switch to the broil setting for the last 30–60 seconds but watch closely to avoid burning.Step 7 — Serve warm:Remove from the oven and transfer to a serving plate. These are best served warm as a savory accompaniment; leftovers reheat well in a single layer under a hot broiler for a minute or two to refresh the crispness.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 3 days. To retain as much crispness as possible, layer pieces between sheets of parchment or paper towel to absorb excess moisture. Reheat in a single layer on a baking sheet at 400°F for 5–8 minutes or place under a hot broiler for 30–60 seconds; alternatively, a dry skillet over medium-high heat will refresh the edges. Avoid microwaving if you care about texture — it will make the cheese and squash soft rather than crisp.

Ingredient Substitutions

If you don’t have Parmesan, Pecorino Romano makes a good substitute for a sharper, saltier finish; use a little less salt when using Pecorino. For a nut-free, dairy-free alternative, try a finely ground, shelf-stable plant-based Parmesan or nutritional yeast mixed with a touch of olive oil to help it brown — keep expectations in mind as the texture changes. If yellow squash is unavailable, zucchini works identically; adjust the cooking time by a minute or two because thicker zucchini slices can hold more moisture.

Serving Suggestions

These slices pair beautifully with simply roasted meats, grilled fish, or as a crunchy component on a composed salad. For a casual meal, serve alongside crusty bread, mixed greens with a lemon vinaigrette, and roasted cherry tomatoes. Garnish with a scattering of chopped fresh herbs like parsley or chives for color and freshness. For an appetizer, pile them on a platter with a dollop of ricotta or labneh and a drizzle of extra-virgin olive oil.

Cultural Background

Roasting thin vegetables with cheese is a technique that echoes Mediterranean and Southern European approaches to making the most of abundant summer produce. Hard, aged cheeses like Parmesan have long been used to add savory umami and texture to vegetables across Italy and its neighboring regions. The combination of a simple vegetable with aged cheese celebrates the ingredient’s natural sweetness and creates a satisfying contrast favored in many European kitchen traditions.

Seasonal Adaptations

In late summer when squash is at its peak, use the freshest small-to-medium fruits for the tenderest flesh. In cooler months, swap in thinly sliced sweet potatoes or eggplant and increase oven temperature briefly to encourage browning. For a holiday twist, add a light dusting of smoked paprika or chopped toasted walnuts after roasting. A squeeze of lemon or a few shreds of lemon zest before serving brightens the dish for winter menus.

Meal Prep Tips

For easy weekday meals, roast multiple trays at once and cool completely before storing in shallow airtight containers. Portion into 4-serving containers for grab-and-go sides that reheat quickly. If you’re prepping for a dinner party, roast earlier in the day and re-crisp on a hot sheet just before guests arrive; the short reheat keeps the texture at its best without additional fuss. Keep a small jar of freshly grated Parmesan on hand to sprinkle over reheated pieces just before serving.

Small, unfussy, and reliable, these roasted Parmesan squash slices are one of those dishes that make weekday dinners feel special. I hope you try them and discover your own little ways to adapt and present them — they really do become a favorite with very little effort.