Parmesan-Crusted Summer Squash

• 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

1. Preheat the oven to 375F.
2. Set a wire rack on a rimmed baking sheet.
3. In a large bowl, gently toss the squash, oil, and salt until the squash is evenly coated.
4. Arrange the squash in a single layer on the rack, spacing the pieces at least 1/2 inch apart.
5. Sprinkle the cheese evenly over the squash.
6. Each piece should have a generous coating.
7. Roast until the cheese is golden brown and the edges of the squash are dark brown, about 16 minutes.
8. Remove from the oven and let the squash cool on the rack for 10 minutes.
9. Use a metal spatula to transfer the squash to a serving dish.
10. Squeeze lemon juice over the top, then drizzle with a little oil.
11. Season with fleur de sel and pepper and serve immediately.
12. The cheese causes the squash to stick to the rack.
13. To remove the pieces, dont simply try to slide the spatula under them as you would with cookies.
14. Instead, flip the spatula over so that the bottom is facing up.
15. Push the edge of the spatula against the squash, the way you would scrape paint off a wall.
16. Positioning the spatula this way creates an angle that helps lift the squash off the rack.

yellow summer, extravirgin olive oil, kosher salt, cheese, lemon wedges, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/parmesan-crusted-summer-squash-390647 (may not work)