Parmesan-Crusted Summer Squash

Name: Parmesan-Crusted Summer Squash
Yield: Serves 4
Ingredients: 4 small yellow summer squash, trimmed and cut at a slight angle into 1 1/2-inch pieces; 2 tablespoons extra-virgin olive oil, plus more to taste; 1 teaspoon kosher salt; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more as needed; Lemon wedges; Fleur de sel or other coarse sea salt; Freshly ground black pepper

January 24, 2012

Too often, summer squash ends up watery and soft. By cooking the squash on a rack, I release the water and give the squash an almost fluffy texture. The cheese creates a crisp, savory crust that makes this dish irresistible.

Recipe notes

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