Parmesan Tossed Squash | Midwest Living

Parmesan Tossed Squash

Parmesan Tossed Squash

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  • Makes: 4 servings
  • Prep 10 mins
  • Cook 4 mins

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  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 2 tablespoons olive oil or cooking oil
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)


  1. In a 1-1/2-quart microwave-safe casserole or baking dish, combine zucchini, summer squash, oregano, and olive oil. Cover and microwave on 100 percent power (high) for 4 to 6 minutes or until the squash is just tender, stirring once after 2 minutes cooking.
  2. Sprinkle Parmesan over vegetables; toss. Serve warm. Makes 4 side-dish servings.

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