When I say this roasted thinly sliced cheesy squash saved a Tuesday, I mean it. I made it once after my neighbor dropped off a mountain of zucchini, the sort of gift that feels kind and slightly chaotic. The first pan was a little too brown, the second one perfect, and then my kid asked for more cheese which felt like a very fair critique. Now it is my default when I want something golden and cozy and not fussy at all, and I still end up eating a few slices right off the tray because patience is a virtue I only sometimes possess.
Why I keep making this even when I should be doing email
I make this when dinner needs to be both easy and slightly impressive. My family goes a bit bananas for the crispy edges and the melty bits in the middle. The garlic perfumes the whole kitchen and I get to feel like I planned something. And if I am honest, the slicing feels calm, like tidy little coins of squash lined up on parade. It used to bug me when the slices overlapped and steamed, actually, I find it works better if I fan them slightly so more get those browned edges. Also, I used to think you needed fancy cheese, but nope, whatever is in the fridge usually does the trick.
(Small confession. I once tried to watch a show while it roasted and forgot to rotate the pan. One side got extra toasty. We ate it anyway, no one complained.)
What you need, with some permission to riff
- 2 medium yellow squash or zucchini, very thinly sliced, about 500 g total. If they are huge garden ones, scoop large seeds if you like.
- 1 cup shredded cheese, packed. I love a mix of mozzarella and Parmesan. Cheddar works fine too. My grandmother always insisted on Brand X Parmesan, but honestly any version works fine.
- 2 tablespoon olive oil, plus a little extra for the pan.
- 2 cloves garlic, minced. I sometimes use garlic powder when I am in a hurry.
- Salt and black pepper, to taste, about 1 teaspoon kosher salt and a few good grinds of pepper.
- 1 teaspoon fresh thyme leaves or a pinch of dried oregano. Basil at the end is lovely.
- Optional crunch, a handful of panko or crushed crackers. I have used crushed almonds and it was a nice surprise.
- Optional brightness, a squeeze of lemon and a few chili flakes.
How I pull it together without overthinking it
- Heat the oven to 220 C or 425 F. Set a rack in the upper third. Lightly oil a large sheet pan. If you want easy cleanup, line with parchment, then oil the parchment too.
- Slice the squash as thin as you comfortably can, about 2 to 3 millimeters. A mandoline makes it simple; please mind your fingers, that thing is cheeky. If you are using a knife, go for coins that look like thin chips. Do not stress if a few are thicker, they will be tender.
- Toss the slices in a big bowl with olive oil, garlic, salt, pepper, and thyme. This is where I usually sneak a taste, yes it is raw squash, it is fine.
- Shingle the slices on the sheet pan in loose overlapping rows so each one peeks out a bit. A little overlap is fine, just do not stack them in a pile or they steam. Sprinkle the panko if using.
- Roast for 10 to 12 minutes until the edges just start to curl and there are little brown freckles. Rotate the pan once if your oven runs hot on one side, mine does.
- Pull the pan, scatter the cheese evenly, then back it goes for another 5 to 8 minutes until the cheese is melted and spotty golden. If it looks a bit weird at this stage, a little oily or bubbly, do not worry, it always settles.
- Finish with lemon and chili flakes if you are in the mood. Let it rest 3 minutes so the cheese sets enough to lift slices, otherwise it will slide around like a toddler in socks.
Notes that come form making this a lot
- Salt timing matters. If you salt the squash and wait twenty minutes, it throws off some water, which can help with extra crispiness, but you will need to pat it dry. I forget half the time and it is still great.
- Thin slices cook fast. If your slices are thicker, give them a head start before adding cheese, otherwise the cheese is done before the squash is tender.
- Oil the pan more than you think. A scant teaspoon is not it. You want a light sheen so the edges fry a touch.
Variations I have tried, including one that was a bit meh
- Herby ranch vibe. Add a teaspoon of dried dill and parsley and finish with a spoon of yogurt on top. Kids said yes.
- Caprese-ish. Swap half the mozzarella for little dots of fresh mozzarella, scatter cherry tomatoes, basil at the end. Looks fancy, tastes like summer.
- Smoky moment. A pinch of smoked paprika and a handful of Monterey Jack. Great with grilled chicken.
- The one that did not shine. I tried blue cheese crumbles. I love blue cheese, but here it took over and the squash got shy. Maybe your taste buds say woo, mine said not today.
Gear I swear by, plus what to do if you do not have it
A mandoline makes the slicing almost joyful. If you are new to those, this piece on safe slicing helped me a ton: how to use a mandoline safely. That said, a sharp chef knife and a steady playlist get it done. A big half sheet pan is ideal. If all you have is a smaller pan, do two rounds rather than crowd the pan, you will get better browning.
Storage, though honestly it rarely survives
Leftovers keep in an airtight container for 2 to 3 days in the fridge. I reheat on a skillet over medium heat for a few minutes to revive the crisp edges, or under the broiler for one minute. It is safe practice to chill within two hours, the USDA has good notes on leftovers here: food safety guidance. Its funny, in my house it never lasts more than a day.
How I like to serve it
We eat it straight off the pan as a snacky side with rotisserie chicken, or tuck it alongside a lemony salad and call it dinner. On Sundays I sometimes pile it onto toasted sourdough with a fried egg and a dash of hot sauce because that hits just right. If you want a little extra depth, a quick spoon of pesto over the top is lovely.
Pro tips that are really just mistakes I learned from
- I once tried rushing the preheat and regretted it because the squash got soft before it browned. Hot oven first.
- I overlapped the slices too tightly and they steamed. Give them breathing room like a crowd at a good concert.
- I used too much cheese once, which I did not think was possible, but it puddled. A cup is plenty for one pan.
Little detour while we are here
If you grow squash, you know the midsummer avalanche. I tried trellising mine this year after reading this guide on roasting vegetables and understanding water content better, nerdy but helpful: why roasted vegetables brown. The vines still went everywhere, but the fruit stayed cleaner, and I swear the texture was nicer.
FAQ from real messages and kitchen chatter
Do I need a mandoline for thin slices
Short answer, no. It makes life easier, but a sharp knife and a little patience work. I count to three with each slice to keep it even, sounds silly, works.
Can I make this dairy free
Yes. Skip the cheese and toss the squash with olive oil, garlic, salt, pepper, and a spoon of nutritional yeast. Different, still tasty.
Will this work with other veggies
For sure. Thinly sliced potatoes or sweet potatoes are lovely, they will need a bit more time. Eggplant is good but salt and pat it dry first or it can go soggy.
Can I prep the squash ahead
Sort of. Slice in the morning, pat dry and store with a paper towel in a container. Toss with oil and salt right before roasting. If you salt too early, it pulls water and you lose that crisp edge.
How do I scale this up for a crowd
Use two pans. Roast on the top and middle racks, rotate midway. Do not pile everything on one tray or you will steam it and then you will text me about it.
Is this the same as a gratin
Not exactly. This roasted thinly sliced cheesy squash is lighter, crispier at the edges, less cream heavy. Gratin is its cozy cousin with a blanket on.
One last nudge
If you are on the fence, make a half pan first. Then make a full one next time because you will want leftovers and probably a midnight snack. And yes, you can eat it cold, I do.
Ingredients
- 2 medium yellow squash (about 1 lb), thinly sliced (⅛ inch)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons panko breadcrumbs (optional for extra crispness)
- 1 tablespoon chopped fresh parsley or 1 teaspoon fresh thyme leaves (for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a rimmed baking sheet.
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2In a large bowl, toss the thinly sliced squash with olive oil, minced garlic, salt, and black pepper until evenly coated.
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3Arrange the squash slices in a single layer on the prepared baking sheet, slightly overlapping if needed. Sprinkle the panko breadcrumbs evenly over the slices if using.
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4Evenly distribute the grated Parmesan and shredded mozzarella over the squash slices.
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5Roast in the preheated oven for 20–25 minutes, or until the squash is tender and the cheese is melted and golden on top. For extra browning, broil for 1–2 minutes while watching closely.
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6Remove from oven, let cool for a few minutes, garnish with chopped parsley or thyme, and serve warm as a side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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