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Parmesan Roasted Zucchini and Squash

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A simple and flavorful side dish featuring tender roasted zucchini and yellow squash with lightly crisp edges and a golden, savory Parmesan topping.

Ingredients

  • 2 medium zucchini, sliced into rounds
  • 2 medium yellow squash, sliced into rounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the sliced zucchini and squash in a large bowl and drizzle with olive oil.
  3. Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the vegetables and toss until evenly coated.
  4. Arrange the slices in a single layer on the prepared baking sheet to ensure even roasting.
  5. Roast for 12–15 minutes, until the vegetables are tender.
  6. Remove from the oven and sprinkle Parmesan evenly over the top.
  7. Return to the oven for 5–7 minutes, until the cheese is melted and lightly golden.
  8. Garnish with fresh parsley and serve.

Notes

  • Add a pinch of red pepper flakes for heat.
  • Broil for the last 1–2 minutes for extra crispiness, watching carefully.
  • Finish with a squeeze of fresh lemon juice for added brightness.
  • Use a plant-based Parmesan alternative for a dairy-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer to maintain crispness.

Nutrition

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