Easy & Delicious: 35 Summer Meals for Dinner

These summer dinner recipes are perfect for warm evenings when you want flavorful, fresh, and satisfying meals without spending hours in the kitchen. Each idea is packed with seasonal ingredients, quick prep, and vibrant taste — ideal for weeknights, weekend gatherings, or laid-back family dinners.

1. Grilled Lemon Herb Chicken with Zucchini

This simple grilled chicken dish is infused with bright lemon and fresh herbs, paired with grilled zucchini for a healthy and light summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 zucchinis, sliced lengthwise

• 1/4 cup olive oil

• Juice of 2 lemons

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, rosemary, salt, and pepper.

2. Marinate chicken in the mixture for at least 30 minutes.

3. Preheat grill to medium-high. Grill chicken for 6–7 minutes per side until fully cooked.

4. Grill zucchini slices for 2–3 minutes per side until tender.

5. Serve together with an extra squeeze of lemon.

2. Shrimp Tacos with Mango Salsa

These tropical-inspired tacos are quick, zesty, and perfect for hot summer nights.

Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• Salt to taste

• 8 corn tortillas

For Mango Salsa:

• 1 ripe mango, diced

• 1/2 red bell pepper, diced

• 1/4 red onion, finely chopped

• Juice of 1 lime

• 2 tbsp chopped cilantro

Instructions:

1. Toss shrimp with olive oil, chili powder, cumin, and salt. Cook on a skillet or grill for 2–3 minutes per side.

2. Combine mango, bell pepper, onion, lime juice, and cilantro to make salsa.

3. Warm tortillas and fill with shrimp and mango salsa.

4. Serve with lime wedges.

3. Caprese Chicken Skillet

All the flavors of a Caprese salad in one skillet — with juicy chicken and melty mozzarella.

Ingredients:

• 4 boneless chicken breasts

• 1 tbsp olive oil

• Salt and pepper to taste

• 2 cups cherry tomatoes, halved

• 8 oz fresh mozzarella, sliced

• 1/4 cup fresh basil, torn

• 2 tbsp balsamic glaze

Instructions:

1. Season chicken with salt and pepper. Sear in olive oil over medium heat until golden, about 5 minutes per side.

2. Add cherry tomatoes to the skillet and cook until softened.

3. Top chicken with mozzarella and cover until cheese melts.

4. Drizzle with balsamic glaze and garnish with fresh basil.

4. Grilled Steak and Corn Salad

A hearty salad featuring summer’s freshest corn, juicy steak, and a tangy lime vinaigrette.

Ingredients:

• 1 lb flank steak

• 2 ears of corn, husked

• 1 avocado, diced

• 1/2 red onion, thinly sliced

• 4 cups mixed greens

• Olive oil, salt, and pepper

For Dressing:

• Juice of 1 lime

• 2 tbsp olive oil

• 1 tsp honey

• Salt and pepper

Instructions:

1. Grill steak and corn over medium-high heat. Cook steak to desired doneness, let rest, and slice thinly. Cut kernels off the corn.

2. Whisk together dressing ingredients.

3. Toss greens, corn, avocado, and onion with dressing.

4. Top with sliced steak and serve.

5. Summer Veggie Pasta with Garlic Butter Sauce

Perfect for meatless Mondays, this pasta is packed with seasonal vegetables in a flavorful garlic butter sauce.

Ingredients:

• 12 oz pasta (penne or linguine)

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 1 cup cherry tomatoes, halved

• 3 tbsp butter

• 4 cloves garlic, minced

• 1/4 cup grated Parmesan

• Salt and pepper

• Fresh basil for garnish

Instructions:

1. Cook pasta according to package. Reserve 1/4 cup pasta water.

2. Sauté garlic in butter. Add zucchini, squash, and tomatoes; cook until tender.

3. Toss cooked pasta with veggies, Parmesan, and a splash of pasta water.

4. Season to taste and garnish with basil.

6. BBQ Chicken Foil Packs

A no-mess grill or oven recipe, these BBQ chicken foil packs are loaded with flavor and cook up juicy every time.

Ingredients:

• 4 boneless chicken breasts

• 1/2 cup BBQ sauce

• 2 ears corn, cut into thirds

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• Salt, pepper, and olive oil

Instructions:

1. Preheat grill or oven to 400°F.

2. On large foil sheets, layer chicken, veggies, a drizzle of oil, salt, pepper, and BBQ sauce.

3. Seal foil packs tightly.

4. Cook for 25–30 minutes or until chicken is fully cooked.

5. Carefully open and serve with fresh herbs.

7. Greek Chicken Gyros

These handheld wraps are packed with marinated chicken, fresh veggies, and creamy tzatziki — perfect for casual summer dinners.

Ingredients:

• 1 lb boneless chicken thighs

• Juice of 1 lemon

• 2 tbsp olive oil

• 1 tsp oregano

• Salt and pepper

• 4 pita breads

Toppings:

• Tzatziki sauce

• Cucumber slices

• Red onion, thinly sliced

• Tomato wedges

• Lettuce or greens

Instructions:

1. Marinate chicken in lemon juice, oil, oregano, salt, and pepper for 30 minutes.

2. Grill or pan-sear chicken until browned and cooked through. Slice into strips.

3. Warm pita bread and assemble gyros with chicken, veggies, and tzatziki.

4. Serve wrapped in parchment for easy handling.

8. Cilantro Lime Grilled Salmon

A light yet flavorful salmon dish that’s perfect for summer evenings — bright citrus, fresh herbs, and smoky grill marks make this a weekly favorite.

Ingredients:

• 4 salmon fillets (skin on or off)

• Juice and zest of 2 limes

• 1/4 cup olive oil

• 1/4 cup chopped cilantro

• 2 cloves garlic, minced

• Salt and pepper to taste

Instructions:

1. Whisk lime juice, zest, olive oil, cilantro, garlic, salt, and pepper together.

2. Marinate salmon for 20–30 minutes.

3. Preheat grill to medium heat. Grill salmon skin-side down for 5–6 minutes, then flip and cook 2–3 minutes more.

4. Garnish with extra cilantro and serve with rice or grilled veggies.

9. One-Pan Chicken Fajitas

Sizzling chicken fajitas made in one skillet for quick prep and easy cleanup — ideal for a busy summer weeknight.

Ingredients:

• 1 lb chicken breast, sliced into strips

• 3 bell peppers (any color), sliced

• 1 large red onion, sliced

• 2 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt to taste

• Flour or corn tortillas for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.

2. Add chicken and cook until browned. Add in peppers, onions, and seasonings.

3. Sauté for another 5–7 minutes until veggies are tender and chicken is cooked through.

4. Serve in warm tortillas with salsa, sour cream, or guacamole.

10. BLT Pasta Salad

Everything you love about a classic BLT sandwich, but in a chilled, creamy pasta salad form — perfect for potlucks or backyard dinners.

Ingredients:

• 12 oz rotini or bow-tie pasta

• 8 slices bacon, cooked and chopped

• 1 1/2 cups cherry tomatoes, halved

• 2 cups chopped romaine or iceberg lettuce

• 1/2 cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp apple cider vinegar

• Salt and pepper

Instructions:

1. Cook pasta, drain, and rinse with cold water.

2. Mix mayo, sour cream, vinegar, salt, and pepper for the dressing.

3. Combine pasta, bacon, tomatoes, and lettuce with the dressing.

4. Chill before serving for best flavor.

11. Turkey Burgers with Avocado

A healthier twist on the summer classic, these turkey burgers stay juicy and flavorful, topped with creamy avocado slices.

Ingredients:

• 1 lb ground turkey

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• Salt and pepper

• 4 burger buns

• 1 avocado, sliced

• Optional toppings: lettuce, tomato, red onion, mayo

Instructions:

1. Mix turkey, Worcestershire sauce, garlic powder, salt, and pepper.

2. Form into 4 patties and grill for 5–6 minutes per side until cooked through.

3. Toast buns and assemble with avocado and desired toppings.

4. Serve with sweet potato fries or a fresh salad.

12. Zucchini Noodle Stir Fry

This light and low-carb stir fry is loaded with summer veggies and tossed in a sweet-savory sauce — quick, easy, and colorful.

Ingredients:

• 4 medium zucchinis, spiralized

• 1 red bell pepper, sliced

• 1 cup snap peas

• 2 tbsp sesame oil

• 2 garlic cloves, minced

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tsp rice vinegar

• Crushed red pepper flakes (optional)

Instructions:

1. Heat sesame oil in a wok or large skillet. Sauté garlic, bell pepper, and snap peas for 2–3 minutes.

2. Stir in soy sauce, honey, vinegar, and red pepper flakes.

3. Add zucchini noodles and toss for 2 minutes until warmed through but not mushy.

4. Serve immediately as a light main or side.

13. BBQ Pulled Pork Sandwiches

Slow-cooked pulled pork slathered in barbecue sauce makes a summer dinner that’s both easy and irresistible.

Ingredients:

• 2–3 lb pork shoulder

• 1 cup BBQ sauce

• 1/2 cup apple cider vinegar

• 1/2 cup chicken broth

• 1 onion, sliced

• Salt and pepper

• 8 sandwich buns

Instructions:

1. Place pork in a slow cooker with onions, vinegar, broth, salt, and pepper. Cook on low for 8 hours or high for 4–5.

2. Shred pork and mix with BBQ sauce.

3. Serve on buns with coleslaw or pickles.

14. Grilled Veggie Flatbreads

These flatbreads are layered with smoky grilled vegetables, creamy cheese, and fresh herbs — perfect for meatless summer nights.

Ingredients:

• 2 flatbreads or naan

• 1 zucchini, sliced

• 1 eggplant, sliced

• 1 red onion, sliced

• Olive oil, salt, and pepper

• 1/2 cup ricotta or goat cheese

• Fresh basil

Instructions:

1. Brush veggies with olive oil, season, and grill until tender.

2. Toast flatbreads on the grill for 1–2 minutes.

3. Spread with cheese, top with grilled veggies and fresh basil.

4. Slice and serve warm.

15. Chicken Caesar Wraps

A grab-and-go dinner that’s crisp, creamy, and satisfying — these wraps are ideal for a hot summer day when you want something chilled and fresh.

Ingredients:

• 2 cooked chicken breasts, sliced

• 4 large flour tortillas

• 2 cups romaine lettuce, chopped

• 1/4 cup Caesar dressing

• 1/4 cup shredded Parmesan

• Croutons (optional)

Instructions:

1. In a bowl, toss chicken, lettuce, Caesar dressing, and Parmesan.

2. Fill tortillas with the mixture and roll tightly into wraps.

3. Cut in half and serve cold or at room temperature.

16. Lemon Garlic Shrimp Skewers

Bursting with citrus and garlic flavor, these grilled shrimp skewers are quick to prepare and perfect for a light summer dinner on the patio.

Ingredients:

• 1 lb large shrimp, peeled and deveined

• Juice and zest of 1 lemon

• 2 tbsp olive oil

• 3 garlic cloves, minced

• Salt and pepper

• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine lemon juice, zest, olive oil, garlic, salt, and pepper. Toss in shrimp to coat.

2. Marinate for 20 minutes, then thread shrimp onto skewers.

3. Grill over medium-high heat for 2–3 minutes per side.

4. Serve with rice, couscous, or a green salad.

17. Summer Veggie Quinoa Bowl

Nutritious and packed with seasonal vegetables, this bowl is refreshing and wholesome — a perfect vegetarian meal idea for hot days.

Ingredients:

• 1 cup quinoa

• 2 cups water or broth

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 1 cup corn kernels

• 1 cup cherry tomatoes, halved

• 1/4 cup crumbled feta

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt, pepper, and fresh basil

Instructions:

1. Cook quinoa according to package instructions; let cool slightly.

2. In a skillet, sauté zucchini, squash, and corn in olive oil until just tender.

3. Combine quinoa, sautéed veggies, tomatoes, lemon juice, salt, and pepper.

4. Top with feta and fresh basil before serving.

18. Blackened Fish Tacos with Slaw

Spicy blackened fish paired with crunchy slaw and creamy sauce makes for a vibrant and satisfying summer taco night.

Ingredients:

• 1 lb white fish (tilapia, cod, or mahi-mahi)

• 2 tbsp blackening seasoning

• 2 tbsp olive oil

• 8 small tortillas

• 2 cups coleslaw mix

• 1/4 cup sour cream

• 1 tbsp lime juice

• Salt to taste

Instructions:

1. Coat fish in blackening seasoning.

2. Heat oil in a skillet over medium-high heat; cook fish for 3–4 minutes per side.

3. In a bowl, mix coleslaw, sour cream, lime juice, and salt.

4. Assemble tacos with fish, slaw, and extra lime wedges.

19. Tomato Basil Chicken Bake

This oven-baked dish uses fresh summer tomatoes and basil to create a comforting yet summery dinner.

Ingredients:

• 4 boneless chicken breasts

• 2 cups cherry tomatoes, halved

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan

• 1/4 cup fresh basil, chopped

• 2 tbsp olive oil

• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. Season chicken with salt and pepper, place in a baking dish.

3. Top with tomatoes, olive oil, mozzarella, and Parmesan.

4. Bake for 25–30 minutes until chicken is cooked through.

5. Garnish with fresh basil before serving.

20. Grilled Chicken & Pineapple Kebabs

Sweet and savory come together in these colorful skewers — a tropical-inspired dish that’s always a hit at cookouts.

Ingredients:

• 1 lb chicken breast, cubed

• 1 cup pineapple chunks

• 1 red bell pepper, chopped

• 1 red onion, chopped

• 1/4 cup teriyaki sauce

• Skewers

Instructions:

1. Toss chicken in teriyaki sauce and marinate for at least 30 minutes.

2. Thread chicken, pineapple, pepper, and onion onto skewers.

3. Grill over medium heat, turning every 3–4 minutes until chicken is cooked through.

4. Serve with jasmine rice or a tropical salad.

21. Pasta Primavera

This colorful and easy pasta recipe is full of garden-fresh vegetables and lightly tossed with olive oil and Parmesan.

Ingredients:

• 12 oz pasta (penne or farfalle)

• 1 zucchini, sliced

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1/2 cup cherry tomatoes

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan

• Salt, pepper, and parsley

Instructions:

1. Cook pasta and set aside.

2. In a large skillet, sauté garlic and all vegetables in olive oil until tender-crisp.

3. Add cooked pasta, toss with Parmesan, salt, and pepper.

4. Top with parsley and serve warm or at room temperature.

22. Grilled Peach & Prosciutto Salad

Juicy grilled peaches and salty prosciutto create a sweet-savory combination that screams summer elegance.

Ingredients:

• 4 ripe peaches, halved and pitted

• 4 oz prosciutto slices

• 5 oz arugula or spring mix

• 1/4 cup goat cheese or feta

• 1/4 cup pecans or walnuts, toasted

• 2 tbsp balsamic glaze

Instructions:

1. Lightly grill peach halves until grill marks appear (2–3 minutes per side).

2. Arrange greens, prosciutto, peaches, cheese, and nuts on a platter.

3. Drizzle with balsamic glaze and serve immediately.

23. BBQ Chicken Stuffed Sweet Potatoes

This hearty and nutritious meal balances the sweetness of baked potatoes with smoky BBQ chicken and a creamy drizzle.

Ingredients:

• 4 medium sweet potatoes

• 2 cups cooked shredded chicken

• 1/2 cup BBQ sauce

• 1/4 cup plain Greek yogurt or sour cream

• 1 green onion, chopped

• Salt and pepper

Instructions:

1. Bake sweet potatoes at 400°F for 45–50 minutes until tender.

2. Mix shredded chicken with BBQ sauce.

3. Slice sweet potatoes open and fill with BBQ chicken.

4. Top with yogurt or sour cream and green onion.

24. Cold Sesame Noodle Salad

Cool and refreshing with a savory peanut-sesame dressing, this dish is perfect for warm nights when you don’t want to cook.

Ingredients:

• 8 oz spaghetti or soba noodles

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 1/4 cup chopped scallions

• 1/4 cup creamy peanut butter

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tsp honey

• Sesame seeds for garnish

Instructions:

1. Cook and rinse noodles under cold water.

2. Whisk peanut butter, soy sauce, sesame oil, vinegar, and honey into a dressing.

3. Toss noodles, veggies, and dressing together.

4. Garnish with scallions and sesame seeds.

25. Grilled Portobello Mushroom Burgers

A satisfying vegetarian option, these juicy portobello burgers bring bold flavor with simple ingredients — perfect for meatless summer nights.

Ingredients:

• 4 large portobello mushrooms, stems removed

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper

• 4 burger buns

• Optional toppings: arugula, tomato, cheese, aioli

Instructions:

1. Marinate mushrooms in balsamic, olive oil, garlic powder, salt, and pepper for 15 minutes.

2. Grill mushrooms over medium-high heat for 5–6 minutes per side.

3. Toast buns and assemble with desired toppings.

4. Serve with a fresh summer salad or sweet potato fries.

26. Creamy Avocado Pasta

Quick and refreshing, this no-cook sauce blends ripe avocados and lemon juice for a silky smooth pasta coating that’s light yet satisfying.

Ingredients:

• 12 oz spaghetti or linguine

• 2 ripe avocados, peeled and pitted

• Juice of 1 lemon

• 2 garlic cloves

• 1/4 cup fresh basil

• 2 tbsp olive oil

• Salt and pepper

• Cherry tomatoes (optional)

Instructions:

1. Cook pasta; reserve 1/2 cup of pasta water.

2. In a blender, combine avocados, lemon juice, garlic, basil, olive oil, salt, and pepper.

3. Blend until smooth, adding pasta water to adjust texture.

4. Toss with hot pasta and garnish with cherry tomatoes if desired.

27. Chicken Caesar Wraps

A portable summer meal, these wraps take classic Caesar salad ingredients and turn them into a crisp, flavorful dinner.

Ingredients:

• 2 cups cooked grilled chicken, sliced

• 4 large flour tortillas

• 2 cups chopped romaine lettuce

• 1/4 cup Caesar dressing

• 2 tbsp Parmesan cheese

• Salt and pepper

Instructions:

1. Toss chicken, lettuce, Caesar dressing, Parmesan, salt, and pepper in a bowl.

2. Spoon mixture into tortillas and roll into wraps.

3. Serve chilled or lightly toasted.

28. Zucchini Noodles with Pesto & Cherry Tomatoes

This low-carb dinner idea uses spiralized zucchini (zoodles) as a pasta substitute, tossed with homemade or store-bought pesto and fresh tomatoes.

Ingredients:

• 4 medium zucchini, spiralized

• 1 cup cherry tomatoes, halved

• 1/3 cup pesto sauce

• 1 tbsp olive oil

• Salt and pepper

• Grated Parmesan (optional)

Instructions:

1. Sauté zoodles in olive oil for 2–3 minutes until just tender.

2. Remove from heat and stir in pesto and cherry tomatoes.

3. Season and top with Parmesan if desired.

29. Grilled Turkey Burgers with Avocado

A leaner twist on the classic burger, these turkey patties are juicy and flavorful, especially when topped with creamy avocado.

Ingredients:

• 1 lb ground turkey

• 1/4 cup chopped onion

• 1 tbsp Worcestershire sauce

• Salt and pepper

• 4 burger buns

• 1 avocado, sliced

• Lettuce and tomato for toppings

Instructions:

1. Mix turkey, onion, Worcestershire, salt, and pepper. Form into patties.

2. Grill over medium-high heat for 5–6 minutes per side.

3. Serve on buns with avocado slices, lettuce, and tomato.

30. Greek Orzo Salad with Grilled Chicken

Fresh and flavorful, this hearty salad features Mediterranean ingredients that keep well — great for picnics or meal prep.

Ingredients:

• 1 cup orzo pasta

• 2 grilled chicken breasts, sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup Kalamata olives

• 1/4 cup red onion, sliced

• 1/4 cup crumbled feta

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt, pepper, oregano

Instructions:

1. Cook orzo and rinse under cold water.

2. Combine all ingredients in a large bowl and toss well.

3. Chill before serving.

31. BBQ Pulled Pork Sandwiches

A summer classic, slow-cooked pulled pork makes tender, flavorful sandwiches that are always a crowd-pleaser.

Ingredients:

• 2 lbs pork shoulder

• 1 cup BBQ sauce

• 1/2 cup chicken broth

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• Salt and pepper

• 6 sandwich buns

• Coleslaw (optional)

Instructions:

1. Place pork, broth, BBQ sauce, brown sugar, paprika, salt, and pepper in a slow cooker.

2. Cook on low for 8 hours or until fork-tender.

3. Shred and serve on buns with extra BBQ sauce and slaw.

32. Mediterranean Chickpea Salad

Protein-packed and easy to make, this cold salad brings together fresh veggies, herbs, and chickpeas in a light lemon dressing.

Ingredients:

• 1 can chickpeas, drained and rinsed

• 1 cucumber, diced

• 1 bell pepper, diced

• 1/4 red onion, chopped

• 1/4 cup feta cheese

• 2 tbsp chopped parsley

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt and pepper

Instructions:

1. Toss all ingredients in a large bowl until well combined.

2. Chill for 30 minutes before serving.

33. Cilantro Lime Grilled Chicken

Bright and zesty, this marinated chicken is delicious on its own or served over rice bowls or salads.

Ingredients:

• 4 boneless chicken breasts

• Juice of 2 limes

• 1/4 cup chopped cilantro

• 2 tbsp olive oil

• 2 garlic cloves, minced

• Salt and pepper

Instructions:

1. Marinate chicken with lime juice, cilantro, oil, garlic, salt, and pepper for 30 minutes.

2. Grill over medium heat for 6–7 minutes per side.

3. Serve with rice, avocado, or grilled veggies.

34. Tuna Niçoise Salad

A French-inspired salad full of protein and summer vegetables, perfect for elegant weeknight dining.

Ingredients:

• 1 can or pouch of tuna in olive oil

• 2 cups mixed greens

• 4 boiled baby potatoes, halved

• 1/2 cup green beans, blanched

• 2 boiled eggs, halved

• 1/4 cup cherry tomatoes

• 2 tbsp vinaigrette

Instructions:

1. Arrange greens and toppings in a shallow bowl.

2. Add tuna and drizzle with vinaigrette before serving.

35. Spaghetti with Fresh Tomato Basil Sauce

This simple pasta dish takes advantage of summer’s best tomatoes and fresh basil for a rustic, delicious finish.

Ingredients:

• 12 oz spaghetti

• 1.5 lbs ripe tomatoes, chopped

• 3 garlic cloves, minced

• 1/4 cup olive oil

• 1/2 tsp red pepper flakes

• 1/4 cup chopped fresh basil

• Salt and pepper

Instructions:

1. Cook pasta according to package directions.

2. In a large pan, sauté garlic in olive oil for 1 minute.

3. Add tomatoes and red pepper flakes, cooking until tomatoes break down (10 minutes).

4. Toss in cooked pasta, basil, salt, and pepper.

5. Serve warm with Parmesan if desired.