By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
103 cal · 22 min
Italian Inspired Summer Squash
Recipe GLPRe43924822108db
A light and elegant side dish featuring tender summer squash finished with melted Parmesan cheese and fresh basil. The squash is gently steamed, then broiled until the cheese becomes golden and bubbly, creating a simple yet impressive accompaniment to any Italian meal.
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Ingredients
2 tablespoons Vegetable oil, divided
1 medium Medium summer squash, thinly sliced
1 tablespoon Water
Salt, to taste
Black pepper, to taste
1 tablespoon Fresh basil, chopped
6 tablespoons Parmesan cheese, grated
Directions
Preheat your broiler to high. Wash the summer squash under cool running water and pat dry. Slice the squash into thin, uniform rounds, about 1/4 inch thick.
Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully arrange the squash slices in a single layer in the pan.
Pour the water over the squash, then sprinkle with salt, black pepper to taste, and the fresh chopped basil. Cover the skillet with a lid or foil.
Reduce heat to medium and cook covered for about 5 minutes, until the squash is tender-crisp when pierced with a fork but still holds its shape.
Remove the lid carefully. Sprinkle the grated Parmesan cheese evenly over the squash, then drizzle the remaining 1 tablespoon of oil over the top.
Place the skillet under the preheated broiler for 2-3 minutes, watching carefully, until the cheese melts and turns golden brown. Remove from broiler and serve immediately.
Comments
This is a straightforward, budget-friendly dish that uses seven pantry staples available at any Charlotte grocer—summer squash is peak-season affordable here June through August, and Parmesan and basil are stocked year-round at Harris Teeter, Food Lion, and Kroger. The 22-minute claim holds up if you're buying pre-shredded Parmesan and already have basil on hand; fresh basil adds 3–5 minutes of work if you're starting with a whole plant or bunch, which slightly overstates convenience for a weeknight. Cost per serving lands around $1.50–$2.00 driven entirely by the squash volume and whether you choose bulk Parmesan or pricier blocks. It reheats adequately but tastes best same-night when the squash is still slightly firm, and the recipe is completely fuss-free once you commit—no stirring demands, no timing tricks. The main limiting factor is seasonality: this recipe shines in Charlotte's summer months but feels forced and expensive if you're buying imported squash in January.
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