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Roasted Squash with Parmesan

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Lemon, Zest of

2

lbs Summer squash and green zucchini

1

Black pepper, Freshly ground

1

Maldon sea salt

1

Red pepper flakes

1 tbsp

Salt, coarse

1

Cooking spray, Nonstick

3/8 cup

Olive oil, extra-virgin

1 1/2 cups

Parmesan cheese