Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.

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  • Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.

  • Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.

  • Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.

  • Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

Reviews (5)

180 Ratings
  • 5 star values: 23
  • 4 star values: 29
  • 3 star values: 74
  • 2 star values: 37
  • 1 star values: 17
Rating: 2 stars
10/13/2017
More meat
Rating: Unrated
09/08/2013
These proportions are incorrect. 1-1/2 c cheese and 1 Tbs. salt are both way too much for 2 pounds and 4 servings. This is enough cheese, oil and salt for at least 4 pounds of squash and 8 servings. Notwithstanding; the roll-cut gives the pieces a high surface area, the rack helps evaporate excess moisture, the edges browned nicely. Roasting elevates squash, and I don't mind a hot oven in warm weather when it's only for 12 minutes. I will make this again, but will adjust quantities.
Rating: Unrated
07/01/2012
I think I've made this ten times! It's a new family favorite!
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Rating: Unrated
09/21/2010
was not to impressed with this recipe - will try with out cheese next time
Rating: Unrated
09/21/2010
Overall a good recipe...but I feel a good old-fashioned roasting without cheese is better.