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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.

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)

Instructions

  1. Preheat the oven to 425°F (220°C) 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 toss with minced garlic, salt, black pepper, and Italian seasoning until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
  5. Sprinkle grated Parmesan evenly over the vegetables.
  6. Roast for 18–22 minutes, until tender and lightly golden at the edges.
  7. Broil for 2–3 minutes at the end for extra browning, if desired.
  8. Garnish with fresh parsley before serving.

Notes

  • Add cherry tomatoes for extra sweetness and color.
  • Sprinkle red pepper flakes for a touch of heat.
  • Use freshly grated Parmesan for stronger flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a 375°F oven to maintain texture; avoid microwaving if possible.

Nutrition

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