I love making Parmesan Roasted Zucchini and Squash when I want a quick, flavorful side dish that feels light yet satisfying. The tender roasted vegetables topped with savory, golden Parmesan create a simple combination that always delivers.
Why You’ll Love This Recipe
I appreciate how easy this recipe is to prepare with just a few fresh ingredients. Roasting brings out the natural sweetness of the zucchini and squash, while the Parmesan adds a rich, slightly crispy finish. I also enjoy how versatile it is, since it pairs beautifully with chicken, beef, fish, or pasta. It’s one of my favorite dependable vegetable sides for busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium zucchinis, sliced
2 medium yellow squash, sliced
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
1/2 cup grated Parmesan cheese
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I toss the sliced zucchini and squash with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
I spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This helps them roast evenly and develop light caramelization.
I sprinkle the grated Parmesan evenly over the vegetables and roast for 18–22 minutes, until tender and lightly golden.
If I want extra browning, I broil them for 1–2 minutes at the end, watching carefully so the cheese doesn’t burn.
I serve them warm straight from the oven.
Servings and Timing
I find this recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes
Variations
I sometimes add red pepper flakes for a touch of heat. When I want a brighter finish, I squeeze a little fresh lemon juice over the vegetables before serving. I also enjoy mixing in cherry tomatoes for extra color and sweetness. For even more crispiness, I use freshly grated Parmesan instead of pre-shredded cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 350°F (175°C) to help restore some crispness. While I can microwave them for convenience, I find the oven gives better texture.
FAQs
Can I prepare this ahead of time?
Yes, I can slice the vegetables ahead of time and store them in the refrigerator until ready to roast.
Do I need to salt the zucchini beforehand?
I usually don’t, but if the zucchini seems watery, I lightly salt it and let it sit for 10 minutes before patting it dry.
Can I use other vegetables?
Yes, I sometimes add asparagus, bell peppers, or onions for variety.
What type of Parmesan works best?
I prefer freshly grated Parmesan because it melts and browns more evenly.
How do I keep the vegetables from becoming soggy?
I avoid overcrowding the pan and roast at a high temperature so they caramelize instead of steam.
Conclusion
I love how Parmesan Roasted Zucchini and Squash turns simple vegetables into a flavorful, satisfying side dish. The tender roasted texture and savory Parmesan topping make it a recipe I come back to often. It’s easy, reliable, and perfect alongside almost any main course.
