Parmesan Roasted Zucchini And Squash (Easy Recipe)

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Zucchini and squash, squash and zucchini. These vegetables are inseparable. Add a little seasoning, a dash of parmesan, and some crunchy panko. Suddenly you have the best roasted zucchini and squash recipe! An easy side dish that takes just minutes of prep.

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If you are new around here, Peel with Zeal is known for vegetable recipes. Out of season I roast them and make them into veggie sandwiches or pair them with polenta cakes.

In the summer, I am all about maximizing flavors, like with my favorite tomato pie. Whatever the season, vegetable side dishes are my thing! And this parmesan zucchini and squash recipe is no different.

Jump to:

• 📖Why My Recipe Works
• 🧾Ingredient Notes
• ⏲️How to Make Roasted Zucchini and Squash
• Expert Tip
• 🌡️Storing Leftovers
• Reheating
• More Squash and Zucchini Recipes
• 💬Frequently Asked Questions
• 📖 Recipe Card
• ⭐Reviews

📖Why My Recipe Works

1. Slicing the zucchini and squash thin is the best way to cook my favorite vegetables. Instead of big zucchini spears or fries you eliminate the slimy texture typically common with these types of veggies. You can even use slightly out-of-season produce and still get a great result.
2. The crunchy topping is so delicious. Even topping picky eaters can't resist this healthy recipe. And the topping can be easily made gluten-free.
3. Mostly hands-off so you prepare the rest of dinner. Truly the perfect summer side dish. Make this part of your regular meal plan!

🧾Ingredient Notes

When picking squash (or zucchini) look for smooth skin brightly colored skin with no wrinkles, they should be firm and small to medium size. Save the big guys for zucchini bread or summer squash soup.

You could also use other varieties like crookneck squash, zephyr, costata romanesco, globe, or pattypan squash.

• Freshly Grated Parmesan Cheese-For a vegetarian option try asiago or fontina cheese.
• Panko Breadcrumbs (regular or gluten-free)- Coarsely ground nuts, like almonds or pecans, can be substituted for the breadcrumbs.
• Spices- You can skip the individual seasonings and use 2 teaspoons of Italian seasoning instead. It will have a slightly different, but still lovely flav

⏲️How to Make Roasted Zucchini and Squash

First off, get the oven nice and hot. Preheating to 400 F degrees. I prefer to line my rimmed baking sheet with a piece of parchment paper for easy clean-up.

Prep Yellow Squash and Zucchini

Cut both the zucchini and squash into even rounds. If you want longer pieces, slice on the diagonal. But keep the pieces flat and no thicker than a half-inch. I keep mine closer to ⅓ inch thick.

Season the Vegetables

In a mixing bowl add the olive oil and all the herbs spices and seasonings. Add the squash and zucchini and gently toss to coat.

Spread the vegetables onto a baking sheet. They should be in a single layer with no overlap. Use an extra pan if needed.

Top and Roast

In a small bowl mix together the breadcrumbs and grated parmesan cheese. Top each piece with a little of the cheesy topping.

Baking time depends on the water quantity and freshness of the produce you are using. Typically, this recipe is between 12 and 15 minutes in the oven.

I begin checking at 10 minutes. If the vegetables are close to done but the top isn't a nice golden brown, I like to turn on the broiler at a high heat for just a few minutes to crisp them up.

🥗What to Serve with Oven Roasted Zucchini and Squash

I love to pair this simple side dish with fancy meals like my lemon and herb turkey breast just as much as weeknight staples like my creamy lemon garlic chicken or french onion chicken.

It also makes a great pairing with my Greek roasted potatoes and a marinated bavette steak for a complete meal. Or oven-baked salmon since they cook at the same temperature.

If you like a dipping sauce try one of these popular sauces:

• Greek Yogurt Dill Sauce
• Smoky Red Pepper Crema
• San Marzano Tomato Sauce
• Easy Romesco Sauce

Expert Tip

Resist the urge to slice the vegetables into spears. The cooking time and temperature won't be the same and the ratio of crunchy topping to roasted goodness will be off.

🌡️Storing Leftovers

Uncooked zucchini and yellow squash will last in the fridge for up to 2 weeks. I usually slate this oven-baked zucchini and squash side dish for later in the week because they really do outlast other fresh veggies.

Leftovers can be kept in a tightly sealed container in the fridge for up to 3 days. I usually wrap the squash and zucchini in the parchment paper they were baked on for quick and easy reheating.

Reheating

I recommend reheating in the oven at 300 F degrees until warmed through. Then broil the top for a minute.

More Squash and Zucchini Recipes

• Zucchini Risotto
• Grilled Zucchini and Yellow Squash
• Barbecue Chicken Zucchini Boats
• Yellow Squash Cornbread Casserole

💬Frequently Asked Questions

Can you freeze roasted zucchini and squash?

While there are multiple ways to freeze uncooked or par-cooked zucchini and squashes we don't recommend freezing the roasted version of these vegetables. They will be extremely soggy when thawed out.

Can I make this recipe in advance?

While we don't recommend baking in advance you can assemble and put it back into the fridge for up to 3 hours before baking.

Can I make roasted zucchini and yellow squash in the air fryer?

You will have to work in batches but you can make this recipe in the air fryer. Cook at 400 F degrees for 15 minutes.

What are the best substitutes for panko breadcrumbs?

1. Chex Cereal- You can use either the rice or corn varieties. Pulse in a food processor until just broken up, about 15 seconds.
2. Rice Krispies- Be sure to grab the gluten-free variety. Again, pulse in the food processor until just broken, about 1-2 pulses.
3. Gluten-Free Cornflakes- While most brands are not gluten-free if you have one on hand they work the same as the corn Chex cereal.
4. Make Your Own Breadcrumbs

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card

Parmesan Roasted Zucchini and Squash

This roasted zucchini and yellow squash recipe has a crispy topping and is full of flavor. Plus it is easy to make for a quick weeknight side dish. Servings: 4 Prep: 5 minutes mins Cook: 10 minutes mins Total: 15 minutes mins 5 from 58 votes PRINT PIN REVIEW

Ingredients 1x2x3x

• ▢ 2 Tablespoons olive oil
• ▢ 2 zucchini 2 small or 1 medium
• ▢ 2 yellow squash 2 small or 1 medium
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ ¾ teaspoon kosher salt
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ ½ cup grated parmesan cheese
• ▢ ¼ cup gluten-free panko bread crumbs use regular if not GF

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Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Slice the squash and zucchini into quarter to half inch rounds. Or slice on a diagonal for large pieces, keeping them under a ½ inch thick. 2 zucchini, 2 yellow squash
• In a large bowl, combine olive oil, herbs, spices, salt, and pepper. Add sliced squash and zucchini. Gently toss to coat. Spread the squash and zucchini out on the baking sheet and spread into a single layer.2 Tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ¾ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes
• In a small bowl mix the bread crumbs and parmesan cheese. Sprinkle over the tops of the squash and zucchini.½ cup grated parmesan cheese, ¼ cup gluten-free panko bread crumbs
• Bake for 10 to 12 minutes or until cooked through but still crunchy. If the vegetables are done but the tops haven't browned broil for 2 to 3 minutes to crisp up.

Video

Notes

• This recipe can be made with all yellow squash or all zucchini, try adding sliced onion rounds as an alternative.
• I recommend freshly grated parmesan cheese over shelf stable parmesan cheese powder.
• Asiago is the best vegetarian substitute for parmesan cheese for this specific recipe.

Equipment

• Sheet pan
• Parchment Paper

Nutrition

Calories: 187kcal | Carbs: 15g | Protein: 7g | Fat: 12g | Fiber: 3g Author: Jen Wooster Course: Side Dish Cuisine: American Did You Enjoy This Recipe?Leave a comment below. Jump to comments.