Name: Easy Oven Roasted Zucchini and Squash with Parmesan
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 large zucchini (firm, bright green); 2 large yellow squash (bright yellow, firm); 2 tsp garlic powder; 1/2 tsp ground black pepper; 1/2 tsp salt (or to taste); 1/4 cup Parmesan cheese (freshly grated); 2 tbsp olive oil (extra virgin is great)

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Remember those endless summer days when the garden was bursting with zucchini and yellow squash? Maybe you grew them yourself, or maybe you just remember seeing piles of them at the farmer’s market or grocery store. There’s something so wonderfully simple and satisfying about these humble veggies, and turning them into a warm, savory side dish couldn’t be easier!

This recipe is my absolute go-to when I need a quick, healthy side dish that feels a little special. It takes just minutes to prep, and the oven does all the work, transforming simple squash into tender, flavorful bites kissed with garlic and crispy parmesan. Trust me, even the pickiest eaters in your house might just reach for seconds.

Why You’ll Love This Recipe

This isn’t just another side dish; it’s a game-changer for busy weeknights or easy weekend meals. Here’s why you’ll find yourself making it again and again:

Fast: From chopping to serving, you’re looking at under 25 minutes. Seriously!
Easy: If you can slice and stir, you can make this. No fancy techniques or equipment needed.

Giftable: Okay, maybe not giftable in a basket, but it’s the perfect dish to bring to a potluck or family dinner. It travels well and disappears fast!
Crowd-pleasing: The combination of tender squash, savory garlic, and salty, crispy parmesan is a winner with almost everyone. It’s healthy, delicious, and pairs with pretty much anything.

Ingredients

You probably have most of these simple ingredients in your pantry already. This recipe really lets the fresh flavor of the vegetables shine!

2 large zucchini: Look for firm, bright green ones. They should feel heavy for their size.
2 large yellow squash: Similar to zucchini, choose bright yellow, firm squash.

2 tsp garlic powder: This gives that wonderful savory punch without mincing fresh garlic. Easy peasy!
1/2 tsp ground black pepper: Freshly ground is always best for flavor, but pre-ground works too.
1/2 tsp salt, or to taste: I usually start with 1/2 tsp and adjust after roasting if needed. Parmesan adds saltiness, so be mindful of that.

1/4 cup freshly grated parmesan cheese: This is the magic ingredient! Grating it yourself makes a huge difference in how it melts and crisps compared to pre-shredded.
2 tbsp olive oil: Just enough to coat the veggies and help the seasonings stick. Extra virgin is great here.

How to Make It

Ready to get roasting? It’s truly as simple as tossing and baking. Let’s walk through it together!

First things first, get your oven ready. Preheat it to 400°F (that’s 200°C). While it’s heating up, you can line a large baking sheet with parchment paper or aluminum foil for easy cleanup. I always do this; future me thanks present me!

Next, wash your zucchini and yellow squash. No need to peel them! Slice them into rounds about 1/4-inch thick. Try to keep them all roughly the same size so they cook evenly. This is the most time-consuming part, and it really doesn’t take long at all.

Now, grab a big bowl. Toss those beautiful veggie rounds in there. Drizzle the olive oil over them, then sprinkle on the garlic powder, pepper, and salt. Give everything a good stir or toss with your hands (my preferred method!) until all the squash and zucchini are nicely coated in the oil and seasonings.

Spread the seasoned veggies out onto your prepared baking sheet in a single layer. Don’t overcrowd the pan! If they’re overlapping too much, they’ll steam instead of roast, and you won’t get those lovely crispy edges. Use two pans if necessary.

Now for the parmesan! Sprinkle that lovely, freshly grated cheese evenly over the squash and zucchini on the pan. Get every piece if you can!

Pop the pan into your preheated oven. Roast for about 9-10 minutes. You’ll know they’re ready for the next step when they’re tender when pierced with a fork but not mushy.

Here’s where the magic really happens and you get that glorious crispy cheese! Carefully turn on your oven’s broiler and move the baking sheet to the top rack. Broil on high for just 2-3 minutes. Stay right there and watch it! Broilers are powerful and can go from perfectly browned to burnt in seconds. You’re looking for the parmesan to turn golden brown and crispy, and the edges of the squash to get a little caramelized.

Once it’s beautifully browned, carefully remove the pan from the oven. Serve it immediately while the parmesan is still wonderfully crispy. Enjoy!

Substitutions & Additions

This recipe is a fantastic base! Feel free to play around and make it your own. Here are a few ideas:

Cheese: Not a fan of parmesan? Try nutritional yeast for a dairy-free option, or a sprinkle of feta or goat cheese after roasting for a creamy tang. A little smoked paprika or red pepper flakes: Want a little warmth or smoky flavor? Add a pinch of either along with the other seasonings.
Herbs: Fresh or dried herbs are a great addition. Toss with dried Italian seasoning, dried oregano, or dried thyme before roasting. Sprinkle with fresh chopped parsley, basil, or chives after roasting.
Other Veggies: This method works for other quick-cooking vegetables too! Try adding cherry tomatoes (they’ll burst and get sweet!), bell pepper chunks, or red onion wedges. Just make sure they are cut to a similar size for even cooking.

Spicy Kick: A pinch of red pepper flakes tossed with the veggies before roasting gives it a nice little heat.

Tips for Success

Even though this recipe is super simple, a couple of tips can make sure it turns out perfectly every time:

Slice Evenly: Aim for uniform 1/4-inch slices so everything cooks at the same rate.

Don’t Overcrowd: I mentioned it before, but it’s worth repeating! Giving the veggies space on the pan is key to roasting and getting those lovely crispy edges, not steaming them into sogginess.
Watch the Broiler: Seriously, do not walk away! Broilers are intense and can burn things very quickly. Keep a close eye until you see that perfect golden crispness.
Freshly Grated Parmesan: It melts and crisps so much better than pre-shredded which often contains anti-caking agents.

Prep Ahead: You can slice the zucchini and squash a few hours ahead of time and keep them in an airtight container in the fridge. However, I don’t recommend tossing them with the oil and seasonings until just before roasting, as the salt can start to draw water out of the veggies and make them watery.

How to Store It

Roasted vegetables are always best enjoyed fresh, especially with that crispy parmesan! However, if you have leftovers:

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

Keep in mind that the crispy parmesan won’t stay crispy once stored, and the veggies will soften further.
To reheat, spread them on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through. Microwaving is quick but will make them softer.

FAQs

Got questions? I’ve got (brief!) answers!

Can I use frozen zucchini or squash? I don’t recommend it for this recipe. Frozen squash releases a lot of water when cooked, making it difficult to get that roasted, slightly crispy texture. Fresh is definitely best here.

Can I skip the broiler step? Yes, you can. The squash will still be tender and delicious, but you’ll miss out on that wonderful crispy, browned parmesan topping. Roast for the full time until tender, maybe adding an extra 5-7 minutes depending on thickness.
What can I serve this with? This roasted squash goes with almost anything! Grilled chicken, baked fish, steak, pork chops, roasted chicken, pasta… you name it!
Is this recipe healthy? Absolutely! It’s packed with vitamins from the veggies and uses healthy fats from olive oil. It’s a low-carb, nutrient-dense side dish.