Parmesan Squash Bake

There are 3 ingredients that I tend to use quite a bit when making healthy meals that together have the most wonderful flavor. They are extra virgin olive oil, freshly grated parmesan cheese, and fresh garlic. Add in a little sea salt and you can make a cardboard box taste good!

Ok, maybe not, but really I love the taste of these 3 roasted together. I try to use the olive oil sparingly, though, as the calories really can add up even if it's better for you.

I came up with this dish for our 4th of July cookout because I had some fresh zucchini and summer squash to use up. I think that every summer cookout should have plenty of fresh fruit and vegetables as a choice, especially if they are fresh from the garden (ours isn't ready yet).

Everyone, including me, just raved about it! The buttery taste of the summer squash mixed with the other ingredients was so good. My stepbrother even said that he normally does not like squash, but loved this dish.  In fact, all of the men liked it and that is a great success in my eyes. Parmesan, olive oil, garlic...you can't go wrong.

Parmesan Squash Bake
2 medium zucchini
2 medium butternut/summer squash
1 medium sweet yellow onion, diced
1/2-1 c. grated parmesan
1/4c. extra virgin olive oil, divided
2 cloves garlic, minced
sea salt to taste

1. In a small pan, heat about 1 T. of olive oil. Fry the diced onion until it's soft, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.

2. Slice the zucchini and squash into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly pour the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt.

3. Bake in a preheated 350 degree oven for 30 minutes, uncovered. Pour the parmesan over the top of the dish. Bake for another 15-20 minutes, or until the vegies are soft and slightly golden brown.

This post is brought to you by Henry, who thinks this is a proper smile when mom brings out the camera!


Do you have a vegetable or herb garden? We have 2 nice-sized gardens that Rich has been upkeeping. They are doing ok, but things are slow this year. I can't wait for fresh vegetables!


Come join us today for fun conversations, pictures and recipes at Sunday Baker on Facebook. Hope to see you there :)


CaseyWiegand said...

yes yes they could be twins, SO CUTE!!!!! How old is he?! Aiden will be 2 1/2 in september!!!!!!! hugs! xoxo

Jenn said...

I always have lots of zucchini and yellow squash with no ideas of differnt things to do with them...thanks for the recipe - i will definitely be giving it a shot!!

Dawn said...

This site is a delight, really loved your writing style and your recipes. Wonderful!

joanna said...

The squash dish looks great! I'm going to try it soon.

TheIronYou said...

Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!


Mike @TheIronYou

April said...

Just found your site via Pinterest! All I can say is YUMMY!! I am so trying these this weekend ;D

Joyce, Louisville said...

Finally tried this this evening- had a zucchini craving :) Absolutely amazing! Thanks for sharing!

Anonymous said...

Delicious! I would only suggest putting the onion garlic mixture on the top rather than the bottom. Intensifies the flavor and not as easy to leave those in the pan when scooping out.