Name: Parmesan Roasted Zucchini and Squash
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian
Ingredients: 2 medium zucchini, sliced into rounds; 2 medium yellow squash, sliced into rounds; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried Italian seasoning; 1 tablespoon fresh parsley, chopped (optional)

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I make this Parmesan Roasted Zucchini and Squash when I want a simple, flavorful side dish that pairs with almost any meal. The vegetables roast until tender with lightly crisp edges, and the Parmesan adds a savory, golden finish.

Why You’ll Love This Recipe

I love how roasting brings out the natural sweetness of zucchini and squash. The high heat creates slight caramelization while keeping the inside tender. The Parmesan melts and forms a delicious crust that adds extra flavor and texture. I also appreciate how quick and easy this recipe is to prepare. Parmesan Roasted Zucchini and Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, sliced into rounds
yellow squash, sliced into rounds
olive oil
garlic cloves, minced
grated Parmesan cheese
salt
black pepper
dried Italian seasoning
fresh parsley, chopped (optional)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I place the sliced zucchini and squash in a large bowl.
I drizzle olive oil over the vegetables and toss with minced garlic, salt, black pepper, and Italian seasoning.
I spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them.
I sprinkle grated Parmesan evenly over the top.
I roast for 18–22 minutes, until the vegetables are tender and lightly golden at the edges.
If I want extra browning, I broil for the last 2–3 minutes while watching carefully.
I garnish with fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe as a side dish.

Preparation time: about 10 minutes
Cooking time: 20–22 minutes
Total time: approximately 30–35 minutes

Variations

I sometimes add cherry tomatoes to the pan for extra color and sweetness. When I want a bit of heat, I sprinkle red pepper flakes over the vegetables before roasting. I also enjoy using freshly grated Parmesan for a stronger flavor, or adding a squeeze of lemon juice after baking for brightness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I place them in a 375°F oven for about 8–10 minutes to help maintain their texture. I avoid microwaving if possible, since it can make the vegetables soft. Parmesan Roasted Zucchini and Squash

FAQs

How do I prevent soggy zucchini?

I spread the vegetables in a single layer and avoid overcrowding the pan so they roast instead of steam.

Can I make this recipe ahead of time?

I can slice and season the vegetables ahead, but I prefer roasting them fresh for the best texture.

Can I use frozen zucchini or squash?

I prefer fresh vegetables, since frozen ones tend to release too much moisture when roasting.

What main dishes pair well with this?

I enjoy serving it alongside grilled chicken, steak, fish, pasta, or rice dishes.

Can I make this recipe dairy free?

I can skip the Parmesan or use a dairy-free alternative for a similar savory finish.

Conclusion

I find this Parmesan Roasted Zucchini and Squash to be a quick, dependable side dish that adds color and flavor to any meal. The tender roasted vegetables and savory Parmesan topping make it a recipe I turn to again and again.

Parmesan Roasted Zucchini and Squash

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A simple and flavorful roasted zucchini and yellow squash side dish topped with golden Parmesan and lightly crisp edges.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: Italian
Diet: Vegetarian

Ingredients

2 medium zucchini, sliced into rounds
2 medium yellow squash, sliced into rounds
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the sliced zucchini and squash in a large bowl.
Drizzle with olive oil and toss with minced garlic, salt, black pepper, and Italian seasoning until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
Sprinkle grated Parmesan evenly over the vegetables.
Roast for 18–22 minutes, until tender and lightly golden at the edges.
Broil for 2–3 minutes at the end for extra browning, if desired.
Garnish with fresh parsley before serving.