Summer Squash with Pesto and Parmesan

Summer Squash with Pesto and Parmesan is an easy delicious side dish made with zucchini or yellow summer squash, or use both colors! And the technique used here for roasting the summer squash and then broiling at the end with the pesto and Parmesan adds so much flavor!

Ingredients · Servings 6

4 medium 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 (more or less to taste; see notes)
1/2 cup coarsely grated Parmesan cheese (more or less to taste)

Method · 25 min

Preheat oven to 450F. Take pesto out of the fridge and measure out 1/3 cup into a small bowl and let it soften on the counter. Brush large baking sheet with 2 tsp. olive oil (or spray it if you have an olive oil sprayer.)
Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange squash in single layer on a roasting pan. (If you have two colors, it looks nice to alternate them.) Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend (affiliate link), 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, or Kirkland Basil Pesto and sprinkle with the coarsely-grated 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; things can easily burn under the broiler.)
Serve Summer Squash with Pesto and Parmesan hot. This can probably be kept in the fridge and reheated, although I haven't ever had any left to try that with. I'm guessing it's probably best freshly made.

For a long time now I’ve been reminding people that September is the perfect time to make roasted Zucchini! And this Summer Squash with Pesto and Parmesan is a total winner for a late-summer treat with zucchini. I think zucchini + pesto always a great combination.

This recipe cooks the summer squash in the oven until it’s nearly done. Then it’s topped with pesto and Parmesan and broiled, for an extra-flavorful way to prepare summer squash!

What ingredients do you need for this recipe?

summer squash or zucchini
coarsely grated Parmesan cheese

What is Summer Squash?

There are two kinds of squash, and the names come from how squash was stored in the days when refrigerators weren’t available. Winter squash is the name for squashes like butternut and acorn, which have a hard skin and can be stored through the winter. Summer squash is the name for thin-skinned squash like zucchini, yellow crookneck or straightneck squash, or patty pan squash that will only keep for a few days without being refrigerated. Here’s more about Summer Squash and Winter Squash.

What pesto can you use for summer squash with pesto?

I would love this recipe with my favorite Basil Pesto with Lemon. Or if you use Kirkland Basil Pesto like we did, this recipe is even easier and simple enough to make for a side dish on a week night! But any pesto that has good flavor will be a hit with the mild flavor of summer squash!

How low in carbs is the Pesto Summer Squash recipe?

This amazing late-summer side dish has only 4.7 net carbs with over 5 grams of protein!

How to make Summer Squash with Pesto and Parmesan:

Preheat oven to 450F and take pesto out of the fridge to soften.
Cut yellow squash, zucchini, or a mixture into slices about 1/2 inch thick and lay them out on a sheet pan you’ve sprayed or brushed with a little olive oil.
Roast squash for ten minutes, or until it’s barely starting to get tender.
Remove squash from the oven and switch oven to broil, with a rack about 3-4 inches below the broiler.
Broil about 3-4 minutes or until the cheese is melted and starting to brown.
Serve the summer squash with pesto hot, and wait for everyone to gush over how good this is!