Parmesan Roasted Zucchini and Squash
This roasted zucchini and yellow squash recipe has a crispy topping and is full of flavor. Plus it is easy to make for a quick weeknight side dish.
Servings: 4
Calories: 187kcal
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.
- 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.
- In a small bowl mix the bread crumbs and parmesan cheese. Sprinkle over the tops of the squash and zucchini.
- 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.
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.
Leave a review or get more information on the recipe!
