Too often, summer squash ends up watery and soft. By cooking the squash on a rack, I release the water and give the squash an almost fluffy texture. The cheese creates a crisp, savory crust that makes this dish irresistible.

　　

Ingredients

Serves 4

　　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

　　

Step 1

Preheat the oven to 375°F. Set a wire rack on a rimmed baking sheet.

　　

Step 2

In a large bowl, gently toss the squash, oil, and salt until the squash is evenly coated. Arrange the squash in a single layer on the rack, spacing the pieces at least 1/2 inch apart. Sprinkle the cheese evenly over the squash. Each piece should have a generous coating.

　　

Step 3

Roast until the cheese is golden brown and the edges of the squash are dark brown, about 16 minutes. Remove from the oven and let the squash cool on the rack for 10 minutes.

　　

Step 4

Use a metal spatula to transfer the squash to a serving dish. Squeeze lemon juice over the top, then drizzle with a little oil. Season with fleur de sel and pepper and serve immediately.

　　

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Step 5

The cheese causes the squash to stick to the rack. To remove the pieces, don’t simply try to slide the spatula under them as you would with cookies. Instead, flip the spatula over so that the bottom is facing up. Push the edge of the spatula against the squash, the way you would scrape paint off a wall. Positioning the spatula this way creates an angle that helps lift the squash off the rack.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.