Are you searching for a healthy and delicious summer side dish? Look no further! This roasted yellow squash recipe is easy to make, low in calories, and absolutely delicious!
Grilled meats, air fryer protein dishes or oven baked mains make great accompaniments for this nutritious salad. In fact, you could even serve it as a complete meal on its own!
When you’re short on time but still want to enjoy a nutritious side dish, summer squash is an ideal choice. Its sweetness and tender texture make it ideal for soups, salads and other meals.
Preparing this vegetable can be done a number of ways, but steaming is the quickest and simplest option. Plus, it retains much of its flavor and essential nutrients.
First, thoroughly rinse your squash to eliminate dirt and grit. Next, cut both ends off to avoid bruising the skin.
Next, carefully scoop out the seeds with a spoon. Next, slice the squash into uniformly-sized 1/4- to 1/2-inch thick coins; if you have access to a mandoline, this will make cutting these coins much simpler.
If you don’t have access to a mandoline, use either a knife or vegetable peeler to slice the squash into uniform-sized coins. Sprinkle each slice with salt and let stand for around 30 minutes; rinse then pat dry with paper towel.
After rinsing the squash, you can then steam it for 25 minutes. This process helps remove the tough rind from the vegetable and makes it more suitable to shredding – an essential step in this recipe.
At the end of it all, you’ll have an irresistibly tasty roasted vegetable side dish that will wow your friends and family! Enjoy these Low calories Summer roasted squash patty pan recipes with parmesan on top of greens or add them into soups, stews or stir-fries for added flavor and nutrition.
This dish is ideal for those on Keto or low carb diets, as it uses moderate amounts of cheese and pesto. Plus, the thin layer of marinara sauce adds an irresistible layer to the flavor!
Roasting is one of my go-to cooking methods for summer vegetables because it requires minimal effort and time. Plus, roasting adds an extra layer of flavor that makes any dish even more appetizing.
Add squash to soups, mashed potatoes or use it in place of meat in casseroles, stews and stir fries – just be sure to cook until tender.
To make roast squash delicious, cut it into thin slices using either a mandolin or sharp knife. This ensures the squash remains crisp-tender and moist when done roasting.
To prepare, preheat the oven to 400 degrees Fahrenheit. Rub the squash with olive oil and season with salt and pepper before placing cut side up on a baking sheet. Bake until the flesh is tender (around 15 minutes).
Patty pans are low in calories (23 per cup, according to the USDA), high in vitamin A and C, as well as fiber – making them an excellent addition to many recipes. Plus, you can usually find them at grocery stores or farmers markets during summer months.
Summer squash, often overlooked but packed with sweetness and flavor, deserves your attention. Enjoy it grilled, sauteed or roasted in the oven – there’s no limit to what you can create with it!
When ready to serve, scoop out the cooked flesh and blend it with milk and butter in a food mill until you achieve the desired consistency. This method works great for soups, smoothies, or any other recipe where creaminess without too much added fat is desired.
When serving this delicious dish, you can either place the roasted squash directly on your plate or use a slotted spoon to transfer it to a serving bowl. A sprinkle of parmesan cheese will add an extra layer of flavor and texture.
Are you searching for a simple side dish to add to your dinner repertoire? Try roasting summer squash. Its bright, savory flavors can be enjoyed alongside any meal – from roasted meats to grain bowls and salads.
While cooking, toss the sliced squash with herbs and spices for extra flavor. You can use fresh or dried herbs such as rosemary or thyme; this is an ideal way to utilize any extra squash you may have in your refrigerator.
Once your squash has been seasoned, roast it in the oven. Alternatively, grill it to add some char and caramelized flavor.
Seasoned squash is an excellent addition to any meal, but it’s especially delicious on a fall or winter dinner table. It pairs well with turkey, ham, pork chops and beef roast.
To prepare this dish, you’ll need a patty pan squash, olive oil, salt and pepper as well as parmesan cheese. Additionally, you will require a baking sheet and broiler.
For larger gatherings, divide the patty pan squash into quarters and roast on two baking sheets to ensure even cooking.
Roasting squash with herbs and spices adds delicious flavor without the extra effort. The key is to use a combination of fresh and dried herbs that you enjoy using.
Before serving your roasted squash, sprinkle some parmesan cheese on top. Choose from Parmigiano Reggiano, Pecorino Romano or Asiago cheese for this purpose.
This patty pan squash is a light, healthy, low-calorie and gluten free side dish that should be on every holiday table. Not only is it simple to prepare, but it’s sure to be an instant hit at your next family dinner!
Patty pan squash is one of the best summer vegetables to roast, as it’s firmer and stronger than other varieties. They’re in season from July until late August and can be found at many local farmers markets.
This roasted squash dish is the ideal side for many meals, such as fish and veggie burgers or other lean proteins. It also makes a nutritious and low-calorie snack.
For this recipe, you’ll need some yellow squash and plenty of parmesan cheese. The parmesan plays an integral role in making it taste so delicious.
It also gives the squash a crunchy, cheese-covered crust on top, which adds the perfect texture for this dish. To get optimal results, generously sprinkle parmesan over each slice before baking them for optimal flavor and crunch.
Once the patty pan squash has been mixed together with olive oil, herbs and grated parmesan, you should spread them out on your baking sheet in a single layer. Please remember that as these slices shrink slightly in diameter and thickness while baking, so try to arrange them as evenly as possible.
Additionally, make sure the slices don’t overlap too much as this will prevent them from browning and crisping properly. Finally, sprinkle a pinch of salt and pepper onto each slice for added flavor.
If you’re in search of a quick, low-calorie side dish to accompany your main course, this baked parmesan summer squash is the ideal choice! Roasted squash is drizzled with garlicky olive oil before being topped off with freshly grated Parmesan. This recipe takes less than 30 minutes to prepare and can accommodate any nut-free diet.
Summer squash is one of my go-to vegetables to cook because they’re versatile and low in calories. Plus, they provide plenty of fiber and antioxidants – making them super healthy!
Are you searching for a tasty way to use this sweet and easy-to-prepare veggie? Look no further than this sauteed patty pan squash recipe! It’s an incredibly simple yet flavorful dish that goes great with chicken, grilled fish or any other protein of your choice!
These patty pan squash reheat beautifully in the microwave and taste even better after being stored in a covered container in your fridge for several days. Plus, you can freeze them in zippered bags with dates labeled on the outside for up to one month!
Once your roasted patty pan squash is ready to serve, drizzle it with olive oil and top it off with freshly grated parmesan cheese. For an extra special touch, stir in some chopped herbs such as basil or oregano for flavor.
This recipe works with any variety of patty pan squash, so there’s no need to wait for them to be in season (you can buy them year-round). For best results, look for them at your local farmers market around July or August as this will usually be when they are most plentiful.
Once the squash has steamed for about 10 minutes, transfer to a roasting pan. Sprinkle with some parmesan and bake in the oven for around 20 minutes, until tender.
These patty pan squash are delicious served with any protein or vegetables of your choice, but they’re especially great paired with Dijon chicken or beef round roast. Additionally, you can serve them alongside kale salad or red leaf lettuce as an elegant addition to any holiday menu.
- 4-5 patty pan squash, sliced
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Equipment: Baking sheet, Parchment paper, Mixing bowl
Amount Per Serving: Calories: 304Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 104mgSodium: 535mgCarbohydrates: 42gFiber: 4gSugar: 7gProtein: 14g