Broiled Yellow Squash

The curls of grated parmesan melt perfectly under the broiler.

Squash and zucchini are plentiful, but ideas for what to do with them tend to elude me. Last weekend, my farmer’s market was practically giving away beautiful yellow squash. I decided to just throw something together and came up with this recipe.

Broiling can be dangerous; I’ve burned more than my share of food over the years because I looked the other way at the wrong time. But this time I managed to achieve the holy grail of broiled food: golden brown and deliciously crisp cheese.


  • 2 yellow squash, uniformly sliced about 1/4″ thick
  • Kosher salt
  • Freshly grated parmegiano reggiano cheese


Fire up your broiler. Line a baking sheet with foil and spray with nonstick cooking spray.

Arrange the squash slices in rows. Sprinkle with salt and parmesan cheese.

Cooking time is largely dependent upon the intensity of your broiler, and broilers can vary dramatically. Set your timer for 2 minutes and keep an eye on it. Cook until the squash begin to soften and the cheese begins to turn golden brown, which could be anywhere from 3-7 minutes.


The squash were flatly rejected by the Tiny Kitchen Assistant, in spite of the cheese, but the Assistant’s grandfather took second and third helpings. Clearly, squash is more of a grownup thing.

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2 Responses

  1. Jim says:

    If you want the Tiny Kitchen assistant to eat squash, grate it. It’s rather benign grated, and can be hidden in most anything (notably, pasta sauce, adding fiber and vitamins.

    The other thing that may go over better from a texture perspective is squash carpaccio (my kids loved it when they were 4). Slice it *wafer thin* (use a mandolin), cover a pizza tray with the slices, then use a veggie peeler to grate some hard cheese onto it, then a drizzle of EVOO and a little sea salt (depending on how salty the cheese is and how much you use). That’s it, done. Or, failing that, you can wrap things with the wafer thin slices (like hot dogs, etc). Anything to get a little extra veg in them!

  2. Alisa says:

    The TKA is actually a very good eater, but he mostly wants his veggies plain and raw. He’d eat tomatoes and cucumbers with every meal if he could, but he just doesn’t get behind anything that’s cooked soft or covered in dressing.

    We had a zucchini carpaccio in Germany last year: wafer thin ribbons, olive oil, splash of vinegar, salt, pepper and an herb that appears to only be available over there. So very simple and so very good.

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