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Parmesan Garlic Roasted Zucchini and Squash

Parmesan Garlic Roasted Zucchini and Squash - featured image
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Golden, cheesy zucchini and squash roasted with garlic and Parmesan make for a quick, easy, and irresistibly flavorful summer side dish. Perfect for using up garden veggies and sure to please even picky eaters.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch rounds (about 400g)
  • 2 medium yellow squash, sliced into 1/4-inch rounds (about 400g)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried Italian herbs (or fresh thyme/oregano)
  • 2/3 cup freshly grated Parmesan cheese (about 50g)
  • Chopped fresh parsley or basil, for garnish (optional)
  • Pinch of crushed red pepper flakes, for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease with olive oil.
  2. Wash and dry the zucchini and squash. Slice into 1/4-inch rounds, keeping slices even for uniform cooking.
  3. In a large bowl, toss zucchini and squash slices with olive oil, minced garlic, salt, black pepper, and Italian herbs until evenly coated.
  4. Spread the seasoned veggies in a single layer on the prepared baking sheet. Do not overcrowd.
  5. Sprinkle freshly grated Parmesan cheese evenly over the veggies.
  6. Roast in the oven for 15-18 minutes. Halfway through, use a spatula to gently flip the veggies for even crisping.
  7. Check for doneness: veggies should be tender with crispy, golden Parmesan edges. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
  8. Remove from oven and garnish with chopped parsley or basil and red pepper flakes if desired.
  9. Serve immediately while hot.

Notes

For best results, use small, firm squash and freshly grated Parmesan. Don’t overcrowd the pan to ensure crispy edges. Broil briefly at the end for extra crunch, but watch closely to avoid burning. This dish is naturally gluten-free and can be made dairy-free by substituting nutritional yeast for Parmesan. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: zucchini, squash, roasted vegetables, parmesan, garlic, summer side, gluten-free, easy, healthy, vegetarian

Find it online: https://bitefuljoy.com/parmesan-garlic-roasted-zucchini-and-squash-recipe-easy-summer-side/