Thinly sliced parmesan squash holds a special place in my heart, as it reminds me of cozy family dinners after busy days filled with laughter and a sprinkle of chaos. Just last week, Camila accidentally knocked over an entire bowl of flour as she tried to help me bake cookies—flour clouds everywhere! In moments like these, it’s a comfort to know that I can whip up something quick yet delicious like this recipe. It’s a vibrant dish that not only pleases the taste buds but also brings the family together at the dinner table, making it an ideal roasted vegetable side for any occasion.
Why This thinly sliced parmesan squash is Always on Repeat
I adore making thinly sliced parmesan squash because it’s unbelievably quick to prepare and brings a dash of elegance to our meals—with minimal effort! The combination of zucchini and yellow squash lends a lovely texture that pairs beautifully with the rich, nutty flavor of parmesan. Plus, it’s a fantastic way to sneak some veggies into Mateo’s diet—he always asks for seconds! This dish has become a staple in our home, enjoyed for everything from casual meals to special gatherings.
Thinly Sliced Parmesan Squash
Equipment
- Oven
- Baking Sheet
- Mandoline Slicer
Ingredients
- 2 medium yellow squash thinly sliced
- 2 medium zucchini thinly sliced
- 1 cup parmesan cheese grated
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sliced squash and zucchini with olive oil, salt, and black pepper.
- Arrange the squash and zucchini slices on a baking sheet in a single layer.
- Sprinkle the grated parmesan cheese and chopped thyme evenly over the slices.
- Bake in the preheated oven for 15-20 minutes, or until the squash and zucchini are tender and the cheese is golden.
- Remove from the oven and let cool slightly before serving.
Notes
What I Use to Make thinly sliced parmesan squash
To make this delicious dish, gather the following ingredients:
– 2 medium yellow squash, thinly sliced
– 2 medium zucchini, thinly sliced
– 1 cup parmesan cheese, grated
– 4 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp fresh thyme, chopped
My Favorite Ingredient Swaps for thinly sliced parmesan squash
One of the best things about this thinly sliced parmesan squash recipe is its versatility. If you’re looking to switch things up, here are some family-tested ingredient swaps you might enjoy:
- Herbs: Fresh basil or rosemary can add a lovely twist instead of thyme.
- Cheese: If parmesan isn’t your favorite, grated pecorino or a vegan cheese works surprisingly well!
- Vegetable Additions: Feel free to throw in some thinly sliced bell peppers or even asparagus for an extra pop of color and flavor. My kids love when I mix and match; it makes mealtimes a little more fun!
How I Make thinly sliced parmesan squash
Step 1: Preheat the Oven
First, preheat your oven to 400°F (200°C). I love this part because it fills the kitchen with warmth as we start to whip up our meal together. It creates a cozy atmosphere that my family loves.
Step 2: Toss the Veggies
In a large bowl, combine the sliced yellow squash and zucchini with the olive oil, salt, and black pepper. Mateo always enjoys getting involved at this stage, excitedly tossing them together with his little hands until everything is nicely coated.
Step 3: Arrange on Baking Sheet
Spread the squash and zucchini slices out on a baking sheet in a single layer. Avoid crowding them too much; I remind Camila how they need their space to roast properly and get that lovely caramelization.
Step 4: Add the Parmesan
Now, sprinkle the grated parmesan cheese and the chopped fresh thyme evenly over the slices. It’s like a cheesy blanket for the veggies that melts wonderfully in the oven—Luis often sneaks a taste at this point!
Step 5: Bake
Slide the baking sheet into the preheated oven and bake for about 15-20 minutes, or until the squash and zucchini become tender and the cheese turns golden brown. The aroma wafting through the house is irresistible!
Step 6: Cool and Serve
Remove from the oven, and let the thinly sliced parmesan squash cool slightly before serving. It’s the perfect moment to plate it up while Mateo sets the dining table.
How We Love to Serve thinly sliced parmesan squash
At our dinner table, thinly sliced parmesan squash shines as a star side dish! I love to arrange it on a brightly colored platter and serve it alongside grilled chicken or fish, especially on those warm San Diego evenings. Often, we end our meal with laughter and stories, everyone reaching for those delicious cheesy slices—every bite has a bit of joy mixed in!
What to Avoid When Making thinly sliced parmesan squash
As I’ve made this dish over the years, here are a few things I’ve learned to avoid:
- Overcrowding the Baking Sheet: This can lead to steaming instead of roasting, preventing that beautiful golden color.
- Skipping the Thyme: While optional, fresh herbs bring a delightful depth to the flavor, so don’t skip it!
- Using Too Much Oil: Drizzling too much can make the dish greasy rather than satisfying. A light touch is all you really need.
How I Store and Reheat thinly sliced parmesan squash
If you find yourself with leftovers, no worries! Store the thinly sliced parmesan squash in an airtight container in the fridge for up to 3 days. When it comes to reheating, just pop it back in the oven at 350°F (175°C) for about 10 minutes until warmed through, or you can use the microwave if you’re short on time. It’s still delicious the second time around!
What This thinly sliced parmesan squash Means to Me
Thinly sliced parmesan squash is more than just food; it’s woven into our family traditions. It’s remarkable how pre-dinner chaos transforms into calming family moments, gathering around the table, savoring each bite together, and building lasting memories. Each time I make this dish, I’m reminded of the laughter and love that fill our home, an abundance that makes even the messiest days worth celebrating.
FAQs about thinly sliced parmesan squash
Can I use other kinds of squash?
Absolutely! You can substitute butternut squash or even acorn squash in this recipe. Thinly sliced parmesan squash provides a tender and delightful flavor no matter what squash you choose.
How can I make this dish more flavorful?
For an added kick, consider sprinkling some red pepper flakes or adding minced garlic when tossing the squash and zucchini. This can elevate thinly sliced parmesan squash into a truly scrumptious roasted vegetable side dish.
Is thinly sliced parmesan squash kid-friendly?
Definitely! The cheesy topping usually catches kids’ interest, and it’s an excellent way to get them to eat their veggies. Mateo loves helping me in the kitchen, and seeing him enjoy the final product makes everything worthwhile.
Can this dish be made ahead of time?
While it’s best served fresh, you can prep the sliced veggies and toss them with olive oil and seasonings ahead of time. Just cover and refrigerate until you’re ready to bake them!
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
Samantha, this Parmesan squash was such a delightful surprise! The thin slices and golden cheese made it so crispy and flavorful—I’ll definitely be making this as a side dish all summer long.