Roasted Zucchini and Squash

Roasted summer squash and zucchini served in a white dish, garnished with grated Parmesan cheese, with whole zucchini, yellow squash, red onion, and garlic surrounding the dish.

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Roasted zucchini and squash make for a delightful side dish, showcasing tender vegetables seasoned with herbs and olive oil. This simple yet flavorful dish offers a nutritious boost to any meal, perfect for adding color and taste to your dinner table.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish, Side Dishes, Vegetarian

Cuisine: American

Keyword: parmesan crusted roasted squash, roasted squash and zucchini, roasted summer squash and zucchini, roasted summer squash recipe, squash and zucchini recipe, summer squash recipe

Servings: servings

Calories: 150kcal

Author: Scott Groth

Ingredients

2 medium yellow summer squash chopped into 1/2 inch pieces
2 tablespoons olive oil
2 cloves fresh garlic minced
1 medium zucchini chopped into 1/2 inch pieces
1 teaspoon Italian seasoning
1/2 cup red onion diced
1/2 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preparation Steps

Preheat the oven to 425°F (220°C) and line the baking sheet with parchment.
Chop and add all the ingredients except the Parmesan cheese to a bowl. Mix gently using a silicone spatula.
Spread the mixture onto the lined baking sheet in an even, single layer. I like to separate the zucchini and squash to ensure even roasting. It is really important not to overcrowd the pan.
Evenly sprinkle the Parmesan cheese over all of the squash and zucchini. Sometimes, I add just a bit more Parmesan to make a really nice crust.

Cooking Instructions

Place the baking sheet with parchment paper inside the oven, near the top but not on the top rack. If it is too high in the oven, the squash will burn before it is cooked through.
Bake for 10-12 minutes and rotate the pan in the oven to ensure even roasting.
Continue to cook for another 10-12 minutes, monitoring the oven to ensure that the squash and zucchini are browning and not burning.
Depending on your oven, you may need to use the broiler to brown up the cheese and make a nice crust.
Remove them from the oven when the zucchini and squash are cooked through and nicely browned.
Use a spatula to remove the cooked squash mixture from the tray, scraping up any loose cheese from the parchment paper. Transfer everything to a serving dish.
Either top with some fresh herbs or serve as is!
Enjoy!

Notes

Did you make this cheesy delicious summer side dish? If so, please let me a comment. And, I’m always here for any suggestions or questions too- the best way is to leave a comment below!

Have a wonderful day in the kitchen!

Nutrition