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Roasted zucchini and yellow summer squash half-moons on a cream platter, browned edges, toasted fine Parmesan, lemon zest and herbs, no watery pool. The lower title bubble reads Roasted Summer Squash Recipe.
Good Fork Daily Editorial Kitchen

Roasted Summer Squash Recipe

Roasted summer squash with browned edges and a Parmesan-herb finish, using high heat, thick cuts and clear spacing to avoid watery slices.
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Prep Time 12 minutes
Cook Time 20 minutes
Resting 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound zucchini
  • 1 pound yellow summer squash
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/3 cup finely grated Parmesan
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped basil or parsley

Equipment

  • Large rimmed sheet pan
  • Chef's knife
  • Mixing bowl
  • Thin spatula

Method
 

  1. Place a large bare metal sheet pan in the oven and heat to 450°F.
  2. Trim the squash and cut into 3/4-inch half-moons. Blot the cut surfaces if visibly wet.
  3. Toss with olive oil, salt, garlic powder and pepper until lightly coated.
  4. Spread on the hot pan in one layer with gaps. Roast 10 minutes without moving.
  5. Flip the pieces, scatter Parmesan evenly, and roast 7 to 12 minutes more until browned at the edges and just tender.
  6. Rest 3 minutes, then add lemon zest and herbs. Serve before the hot squash releases more liquid.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean and chill practices provide the general framework for produce preparation and leftover storage.
  • This recipe was developed through culinary research and editorial review.