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 side dish 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.
Whole zucchini and yellow squash keep well in the fridge for up to 2 weeks, making this a great side to plan later in the week.
📖Why My Recipe Works
- 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.
- The crunchy topping is so delicious. Even picky eaters can't resist this recipe. And the topping can be easily made gluten-free.
- Mostly hands-Off - So you can 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 Bread Crumbs- You can use regular or gluten-free bread crumbs. Coarsely ground nuts, like almonds or pecans, can be substituted.
- Spices- You can skip the individual seasonings and use 2 teaspoons of Italian seasoning instead. It will have a slightly different, but still lovely flavor.
⏲️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 bread crumbs and grated Parmesan cheese. Top each piece with a little of the cheesy topping.
Baking time depends on the water quantity and the 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 red pepper crema, a classic romesco, san marzano sauce, or a simple yogurt dill sauce.
👩🏻🍳Jen's Top 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.
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
Ingredients
- 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
- 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.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Wrapping them in the parchment paper they were baked on makes reheating easy.
- Reheat in the oven at 300°F until warmed through, then broil for 1 minute to re-crisp the parmesan on top.
Equipment
Nutrition
💬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. But I would make my air fryer zucchini and squash rather than this recipe.
What are the best substitutes for panko bread crumbs?
- Chex Cereal- You can use either the rice or corn varieties. Pulse in a food processor until just broken up, about 15 seconds.
- Rice Krispies- Be sure to grab the gluten-free variety. Again, pulse in the food processor until just broken, about 1-2 pulses.
- 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.
D. Monroe says
I don't understand giving a "vegetarian substitute" for parmesan cheese. Asiago and parm are both fine for vegetarians.
Jen Wooster says
Traditional parm is made with animal rennet. Just a suggestion, make it how you like.
Diane says
This recipe is a keeper. Easy and tasty. I was looking for alternatives to yet another round of steamed veggies, and this recipe met the mark. Will try this with other veggies too!
Laura Hauter says
Had great flavor! I didn’t have red pepper flakes or panko, so I substituted for chili powder and crushed almonds. It was delicious, will make again!
Jen Wooster says
crushed almonds is a great sub!
Grandma Ruby says
Yummy! This was a delicious recipe! Thanks for sharing it! I will definitely keep it and use it again!
Cindy W. says
I was so tired of mushy zucchini and yellow squash so I was excited when I found this recipe! We did broil it at the end for crispness and my husband and I both loved it😋
Jen Wooster says
I agree a quick broil is the way to go!
Tabitha says
These were absolutely amazing!! I tweaked it a smidge by adding a Greek Seasoning to the oil & herbs. Thank you so much!
Brenda says
Wonderfully good! I had two small zucchini and three small crooknecks from my garden I needed to use up, but I had zero energy. This recipe looked so simple, and it really is tasty! I added onion powder (by mistake,) used garlic salt because I didn’t have kosher salt, and I was a little heavy handed with the red pepper flakes. I also combined the panko crumbs and Parmesan in the same bowl I had the oil and season in, just to make sure I got all of the seasoning in my dish and not left smeared around the bowl. I also took the suggestion of broiling it for a few minutes at the end. It was delicious! Next time, I think I might try half butter and half olive oil, but really the recipe is great as-is. Thank you!
Elizabeth says
I have always stood over a hot frying pan to fry squash. This was so much easier and tasted fabulous.
Jan Zimmerman says
Just made this and it's delicious. I made it with no adjustments to the recipe.
great recipe.
Michael Eugene Hughes says
This is a great new way to use the zucchini and squash we grow. Kids love it! Easy and delicious.
Jen Wooster says
Great to hear!
Michael Eugene Hughes says
This is a great new way to use the zucchini and squash we grow. Kids love it!
Julie says
So delicious and easy. My husband said it is every bit as good as fried. I think it's even better with that parmesan flavor. This is a keeper recipe.
Jen Wooster says
Thanks for taking the time to leave a note!!!
Pell says
These are really, really good. If you normally hate the slimy quality of sautéed zucchini and squash or just resent how bland they can taste, this recipe's for you. Only change I made was to skip the parchment and cook it using a roasting pan with a rack.
Jen Wooster says
Appreciate the lovely review!
Mary says
Is it possible to cook this in a casserole dish in the oven and then add panko and parm cheese at the end on broil?
Jen Wooster says
To be honest I am not sure. The higher sides might hold too much heat in cause the veggies to steam, but I think the risk is minimal. Might be worth a try.
Christine Koonce says
Super easy, super delicious!
Great way to use up summer bumper crop of zuchinni and summer squash.
Thanks so much!
Jen Wooster says
Thank you for the review! Glad you enjoyed.
Patricia M says
I made this for our church fellowship meal. I made a large pan of them and they were completely gone. Very easy and very good
Jen Wooster says
Glad to hear it was a hit!