Seasoned yellow squash roasted on a bed of grated parmesan cheese. The delicious result is a crispy bottom that will please even the pickiest eaters. Plus, it's low-carb and keto friendly!
1cupgrated parmesan cheeseplus extra for tops of squash
dried parsley
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
In a medium bowl, toss the squash slices with the oil, garlic, pepper, smoked paprika and salt until completely coated.
Spread the parmesan cheese evenly on the sheet pan. Place the squash slices on top of the parmesan cheese in an even layer—sprinkle lightly with more parmesan and parsley.
Roast in the oven for 20 minutes until the squash is golden brown around the edges and the cheese is crispy on the bottoms.