In my photo binge post about my Beaufort visit I shared the dinner I made for my parents.  To be honest, I mostly made up the recipes and it turned out delicious!  They were pretty surprised too.  I made rosemary chicken with roasted parmesan squash and zucchini then a baked fruit dish as a little dessert.  I thought today I would share the squash and zucchini recipe with you all!

Roasted zucchini and squash.jpg

I originally found this recipe on Martha Stewart’s website (through a google search) and used it as a guideline.  I didn’t have the same amount of squash and zucchini in the recipe so I just made up the ingredient portions.  I also didn’t have crushed red pepper so I just went without.  I still tasted fantastic.

Roasted Squash and Zucchini With Parmesan


  • Squash
  • Zucchini
  • Parmesan
  • Olive oil
  • Lemon
  • Lemon zest
  • Salt
  • Sea salt
  • Crushed red peppers (optional)


  1. Slice your zucchini and squash into whatever size and shape you'd like.
  2. Place the slices in a bowl and add olive oil, salt and pepper. I used just enough olive oil to coat all the slices and just sprinkled salt and pepper to my liking.
  3. Once coated add desired amount of parmesan to bowl and mix well. I love cheese so I added probably more than a recipe would recommend.
  4. Lay the squash and zucchini on a baking sheet that's been fitted with a rack. Be sure the rack is sprayed with nonstick cooking spray.
  5. Bake in a preheated oven at 425 and roast for 12 minutes.
  6. Rotate rack halfway through cooking.
  7. Once done transfer squash and zucchini to a serving dish or directly to plates.
  8. Sprinkle with a little bit of olive oil, lemon zest, lemon juice, sea salt, crushed red pepper flakes, and pepper.
  9. Serve immediately.

How do you deal with not having all the ingredients for a recipe? Do you just make it up or try and adjust accordingly?