Roasted Summer Squash with Pesto & Parmesan
- Author: Cindy Schumacher
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Side Dish, Vegetables, Italian
- Original Air Date: September 18, 2019
4 medium or 6 small yellow 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 with Lemon
½ cup coarsely grated Parmesan cheese
Preheat oven to 450F. Take pesto out of the fridge and let it soften on the counter.
Brush large baking sheet with 2 tsp. olive oil.
Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange in a single layer on a roasting pan. Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend, 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 and sprinkle with the 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 so they don’t burn.)