Description
Parmesan Roasted Zucchini and Squash is a quick and tasty side dish with crispy golden edges and full flavor. Perfect for weeknights, this recipe brings together zucchini and squash topped with parmesan for a delicious meal addition.
Ingredients
Scale
- 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
Instructions
- Heat your oven to 400 degrees and prepare a baking sheet with parchment paper.
- Cut the zucchini and yellow squash into quarter to half inch thick rounds or diagonal slices under half an inch thickness.
- In a large bowl, mix olive oil with oregano, garlic powder, kosher salt, and red pepper flakes. Add the sliced vegetables and toss until evenly coated.
- Arrange the coated slices in a single layer on the baking sheet.
- Combine the parmesan cheese with panko bread crumbs in a small bowl and sprinkle this mixture evenly over the vegetables.
- Bake for 10 to 12 minutes until the vegetables are cooked but still crisp.
- If the topping is not browned, broil for an additional 2 to 3 minutes to crisp the crust.
Notes
- For crisp tops, broil 2–3 minutes at the end
- This dish can be made using all yellow squash or all zucchini
- Adding sliced onion rounds is a tasty alternative
- Use freshly grated parmesan cheese for best results
- Asiago cheese works well as a vegetarian parmesan substitute
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 187kcal
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g