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Parmesan Roasted Zucchini and Squash

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Tender roasted zucchini and yellow squash topped with golden, melted Parmesan for a simple and flavorful side dish that pairs with almost any meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30–35 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 medium zucchini, sliced into rounds
  • 2 medium yellow squash, sliced into rounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Place the sliced zucchini and squash in a large bowl.
  3. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 15–20 minutes, until tender and slightly golden.
  6. Sprinkle grated Parmesan evenly over the top and return to the oven for 5 minutes, until melted and lightly golden.
  7. Garnish with fresh parsley before serving if desired.

Notes

  • Add Italian seasoning or red pepper flakes for extra flavor.
  • Use freshly grated Parmesan and broil for 1–2 minutes for extra crispiness.
  • For dairy-free, omit cheese and add a squeeze of lemon juice after roasting.
  • Avoid overcrowding the pan to prevent soggy vegetables.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://juliameals.com/parmesan-roasted-zucchini-and-squash/