Parmesan Roasted Zucchini and Squash

5 from 19 votes

This oven baked zucchini and yellow squash with a crispy topping is full of flavor and easy to make for a quick weeknight side dish.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: oven roasted zucchini, parmesan roasted zucchini, roasted zucchini squash

Servings:

Calories: 187kcal

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 breadcrumbs
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.

Calories: 187kcal | Carbs: 15g | Protein: 7g | Fat: 12g | Fiber: 3g