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Easy Oven Roasted Zucchini and Squash with Parmesan

Transform simple zucchini and yellow squash into a quick, healthy, and savory side dish kissed with garlic and crispy parmesan. Perfect for busy weeknights, it takes less than 25 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Side Dish
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Large Baking Sheet
  • Large bowl
  • Parchment paper or aluminum foil

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Step 2: Wash zucchini and yellow squash. Slice them into rounds about 1/4-inch thick, trying to keep them uniform in size.
  3. Step 3: In a large bowl, toss the sliced vegetables with olive oil, garlic powder, pepper, and salt until well coated.
  4. Step 4: Spread the seasoned veggies out onto the prepared baking sheet in a single layer. Ensure they are not overcrowded; use two pans if necessary.
  5. Step 5: Sprinkle the freshly grated Parmesan cheese evenly over the squash and zucchini on the pan.
  6. Step 6: Roast in the preheated oven for about 9-10 minutes, until tender but not mushy.
  7. Step 7: Carefully turn on your oven's broiler and move the baking sheet to the top rack. Broil on high for just 2-3 minutes, watching constantly, until the Parmesan is golden brown and crispy.
  8. Step 8: Remove from the oven and serve immediately while the Parmesan is still crispy.

Notes

For even cooking, slice vegetables uniformly at 1/4-inch thickness. Avoid overcrowding the baking sheet to ensure roasting instead of steaming. Watch the broiler closely as cheese can burn quickly. Freshly grated Parmesan crisps better than pre-shredded. Leftovers can be stored in the fridge for 3-4 days and are best reheated in the oven.