Roasted Squash with Parmesan
Ingredients
- 2 pounds Certified SC Grown summer squash and zucchini
- ¼ cup plus 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon coarse salt
- Freshly ground black pepper
- 1½ cups finely grated Parmesan cheese
- Nonstick cooking spray
- Zest of 1 lemon
- Sea salt
- Crushed red pepper flakes, to taste
Instructions
- Preheat the oven to 425°F. Spray a wire rack set inside a rimmed baking sheet with nonstick cooking spray.
- Cut the squash and zucchini into 1-inch irregular chunks or large diagonal pieces.
- Place the vegetables in a large bowl. Toss with ¼ cup olive oil, coarse salt, black pepper, and Parmesan cheese until evenly coated.
- Arrange the vegetables in a single layer on the prepared rack.
- Roast for about 12 minutes, turning the pan halfway through, until tender and lightly caramelized.
- Transfer to a serving platter. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with lemon zest, sea salt, crushed red pepper flakes, and additional black pepper.
- Serve immediately with fresh lemon wedges if desired.
