It’s time to start enjoying the fruits of summer! This is a quick and easy roasted squash recipe with loads of flavor and savory parmesan cheese. Great as a side or a delicious veggie meal. You will find zucchini and yellow squash at the market this week!
- 4 medium summer squash or zucchini, washed and cut into 1/2 inch slices
- 2 tsp. + 2 tsp. extra virgin olive oil
- 1 tsp. Italian Herb Blend
- salt and fresh ground black pepper to taste
- 1/3 cup Basil Pesto (more or less to taste; see notes)
- 1/2 cup coarsely grated Parmesan cheese (more or less to taste)
Preheat oven to 450F. Take pesto out of the fridge and measure out 1/3 cup into a small bowl and let it soften on the counter. Brush large baking sheet with 2 tsp. olive oil (or spray it if you have an olive oil sprayer.)
Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange squash in single layer on a roasting pan. (If you have two colors, it looks nice to alternate them.) Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend (affiliate link), salt, and fresh-ground black pepper. Roast squash for 10 minutes, or until the squash is barely starting to soften when you pierce it with a fork.
Remove squash from oven and turn the oven to broil, with a rack about 3-4 inches below the heat element. Brush the top of the hot squash pieces with Basil Pesto with Lemon, or Kirkland Basil Pesto and sprinkle with the coarsely-grated Parmesan cheese.
Put the baking sheet under the broiler and cook for 3-4 minutes, until the cheese is melted and starting to brown. (Watch it carefully; things can easily burn under the broiler.) Serve hot.
