Zucchini and squash, squash and zucchini. These vegetables are inseparable. Add a little seasoning, a dash of parmesan, and some crunchy panko (GF for me, please!). Suddenly we have the best roasted zucchini and squash recipe! An easy side dish that takes just minutes of prep.
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Whatever the season, vegetable side dishes are our thing! And this parmesan zucchini and squash recipe is no different.
📖Why This Recipe Works
Slicing the zucchini and squash thin is the best way to cook my favorite vegetables. Instead of big zucchini spears or fries we 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 topping picky eaters can't resist this healthy recipe. And the topping can be easily made gluten-free.
Mostly hands-off so you prepare the rest of dinner. Truly the perfect summer side dish. Make this part of your regular meal plan!
This recipe uses a few kitchen staples plus fresh zucchini and yellow summer squash. 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.
In addition to squash and zucchini you will need:
- Olive Oil
- Dried Oregano
- Salt and Pepper (either black pepper or crushed red)
- Freshly Grated Parmesan Cheese
- Panko Breadcrumbs (regular or gluten-free)
You can skip the individual seasonings and use 2 teaspoons of Italian seasoning instead. It will have a slightly different, but still lovely flavor.
Coarsely ground nuts, like almonds or pecans, can be substituted for the breadcrumbs.
See the recipe card for exact quantities.
🍞 Gluten Free Panko Substitutions
Don't have panko on hand? No worries. There are several substitutions for gluten-free panko in a pinch.
- 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.
- Make Your Own Breadcrumbs
We do not recommend gluten-free pretzels or potato chips for this recipe. They are way too salty for the amount of coating on each piece.
Oven baking zucchini and squash could not be easier. Just follow the instructions on time and temperature and we promise no slimy zucchini.
Step 1- Prep
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.
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.
Step 2- Season
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.
Step 3- Top
In a small bowl mix together the breadcrumbs and grated parmesan cheese. Top each piece with a little of the cheesy topping.
Step 4- Oven Bake
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 doesn't have 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 Squash and Zucchini
We love to pair this oven-roasted veggie side dish with fancy meals like our lemon and herb turkey breast just as much as weeknight staples like our homemade chicken nuggets or our spiced chicken wings.
👩🏻🍳 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.
Sadly, traditional parmesan cheese contains rennet which is an animal product. There are some parmesan cheeses without it but you could also substitute asiago or fontina.
For vegan, non-dairy parmesan cheeses work great in this recipe! Or you could use nutritional yeast plus 2 teaspoon of olive oil.
You can make this recipe with basic kitchen baking equipment. Here is what I recommend:
🌡️Storage and 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.
I recommend reheating in the oven at 300 F degrees until warmed through. Then broil the top for a minute.
💬Frequently Asked Questions
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.
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.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Parmesan Roasted Zucchini and Squash
- 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.
- This recipe can be made with all yellow squash or all zucchini, try adding sliced onion rounds as an alternative.
- We recommend freshly grated parmesan cheese over shelf stable parmesan cheese powder.
- Asiago is the best vegetarian substitute for parmesan cheese for this specific recipe.