It was one of those late summer evenings when the kitchen smelled like sunshine and garlic, and my little one ran in barefoot with yellow squash cradled in his arms like a treasure. “Mama,” he said, “they were still warm from the sun.” And just like that, dinner took on a new meaning. That was the first time I made squash cut thinly and roasted them to golden, cheesy perfection. We’ve never looked back.
To me, food has always been a love letter to the people I cherish. And this simple, humble squash recipe? It speaks volumes. It’s crispy where it should be, tender at the center, and full of flavor in every bite. The Parmesan melts into a golden crown on each round, and the squash itself becomes sweet, savory, and comforting like a warm hug at the table.
Why Squash Cut Thinly Is My Favorite Weeknight Secret
We’ve all had those nights when we open the fridge, sigh, and wonder what in the world we can make that feels nourishing without being complicated. That’s where this recipe shines. Squash cut thinly is quick, satisfying, and just plain gorgeous. It’s the kind of dish that turns a side into a star.
Squash, especially the yellow summer kind, is one of those underrated vegetables that quietly delivers. It’s low in calories, rich in vitamins, and has this beautiful ability to soak up seasoning like a sponge. When you cut squash thinly and roast it right, magic happens.
And best of all? It doesn’t need fancy ingredients or special techniques. Just a few pantry staples, a hot oven, and a sprinkle of love.
Ingredients You’ll Need (And Why They Matter)
- 2 medium-sized yellow summer squash
Choose squash that feels firm to the touch and has glossy skin. Smaller ones tend to be sweeter and more tender. - Garlic salt and freshly ground black pepper
Don’t skip the garlic salt it gives depth and brings out the natural sweetness of the squash. Freshly cracked pepper adds a tiny bit of heat that balances the cheese. - ½ cup freshly grated Parmesan cheese
Please grate your own if you can. Pre-shredded versions often have anti-caking agents that stop the cheese from melting beautifully. And trust me, that golden, bubbly layer is everything.
That’s it. Just three ingredients but oh, how they shine.
How to Make the Best Squash Cut Thinly
Step 1: Preheat your oven to 425°F (220°C).
You want it hot. The high temperature gives you that irresistible roasted edge.
Step 2: Line a baking sheet with parchment paper or foil lightly misted with nonstick spray.
This keeps things from sticking and makes cleanup a breeze because who wants to scrub pans after dinner?
Step 3: Wash and dry your squash.
Then, using a sharp knife or a mandoline if you have one, cut the squash thinly about ¼-inch thick. Don’t go thinner than that or they’ll shrivel. Don’t go thicker or they won’t crisp.
Step 4: Arrange the slices in a single layer.
No overlapping. Each squash round deserves its moment to shine.
Step 5: Sprinkle garlic salt and pepper.
Be gentle you can always add more later.
Step 6: Spoon a bit of Parmesan on each slice.
Just enough to coat the top. It’s not about drowning the squash in cheese, but letting it act like a golden topping.
Step 7: Bake for 15-20 minutes.
Watch closely the first time you try this. When the cheese turns golden and bubbly, you’re there. If you want extra crisp, broil for just 1-2 minutes at the end but don’t walk away!
Step 8: Serve immediately.
These are best when they’re hot and the cheese is still slightly bubbling. Trust me your kitchen will smell like heaven.
Serving Suggestions That Bring It All Together
These roasted squash slices pair beautifully with so many things. I love serving them next to grilled chicken or tucked into a grain bowl with quinoa, avocado, and a drizzle of lemon-tahini dressing.
You can even top them with a dollop of sour cream and fresh herbs for an appetizer twist. Or do what my son does eat them straight off the pan when no one’s looking.
Sometimes I even sneak in a dash of cumin or paprika before baking. That little smoky edge? It reminds me of how my grandmother used to season vegetables back in Morocco. It’s amazing how one spice can transport you.
Why You’ll Keep Coming Back to This Squash Recipe
There are a million ways to dress up squash, but when it’s cut thinly and treated with respect, it doesn’t need much. This recipe is humble, easy, and honestly pretty addictive. You’ll find yourself craving it not just in the summer but all year round.
It’s also one of those rare dishes that checks all the boxes: gluten-free, vegetarian, kid-approved, and utterly beautiful to look at. Golden edges, melty cheese, and a rustic, homemade look that says “this was made with love.”
Let’s Make It Together
If you try this squash cut thinly recipe, I’d love to hear your story. Did you add your own twist? Did your kids surprise you by asking for seconds? Tag me in your kitchen moments I’m always cheering you on from mine.
From my sun-filled kitchen to your warm, buzzing table may every slice bring joy, flavor, and the kind of memories that last long after the last bite.
Squash Cut Thinly with Parmesan
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Foil
- Sharp Knife or Mandoline
Ingredients
Main
- 2 medium Yellow Summer Squash washed and dried
- 0.5 cup Parmesan Cheese freshly grated
- 1 teaspoon Garlic Salt or to taste
- 0.5 teaspoon Freshly Ground Black Pepper or to taste