Golden, tender, and edged with crispy Parmesan, this roasted summer squash is the side dish that quietly steals the show. It turns humble yellow squash and zucchini into a melt-in-your-mouth experience with caramelized edges and a buttery finish. You don’t need a lot—just a baking sheet, some olive oil, and freshly grated cheese to make these veggies sing.
This recipe is perfect for backyard dinners, weeknight meals, or any time your garden is overflowing with summer produce. With minimal prep and hands-off cooking, you’ll have a dish that pairs beautifully with grilled chicken, pasta, or even a simple fried egg on top.
What Kind of Summer Squash Should I Use?
You can use yellow squash, zucchini, or a mix of both. Look for medium-sized squash that feel firm and heavy for their size. The thinner the squash, the fewer seeds you’ll get, which means a better texture when roasted.
Ingredients for the Roasted Summer Squash with Parmesan Garnished
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/3 cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley or basil, for garnish
How To Make the Roasted Summer Squash with Parmesan Garnished
Step 1: Prep the Oven and Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Step 2: Slice and Season the Squash
Place the zucchini and yellow squash rounds in a large mixing bowl. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss until evenly coated.
Step 3: Arrange for Maximum Roasting
Spread the squash slices in a single layer on the prepared baking sheet. Avoid overlapping to ensure crisp edges. Sprinkle the grated Parmesan evenly over the top.
Step 4: Roast Until Golden
Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the squash is tender and the cheese is golden and crisp.
Step 5: Garnish and Serve
Remove from the oven and, if desired, sprinkle chopped parsley or basil over the top before serving.
How to Serve and Store Roasted Summer Squash with Parmesan Garnished
Serve this warm straight from the oven as a savory side for grilled meats, pastas, or hearty salads. You can also enjoy it as a low-carb snack or pile it on toast with ricotta for a light lunch.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to bring back the crispness.
Frequently Asked Questions
Can I use frozen squash?
Fresh is best for texture, but if you use frozen, thaw and pat dry thoroughly before roasting.
What’s the best way to get crispy edges?
High oven heat and making sure the squash is spread out in a single layer. Don’t overcrowd!
Can I add other vegetables?
Absolutely. Try sliced bell peppers, red onions, or cherry tomatoes.
Is this dish keto-friendly?
Yes, it’s low in carbs and high in flavor, making it a great keto side dish.
Can I use pre-shredded Parmesan?
Freshly grated gives the best texture and melt, but pre-shredded will work in a pinch.
Do I need to peel the squash?
No need to peel! The skin softens when roasted and adds a nice bite.
Want More Vegetable Side Ideas?
If you enjoy this Roasted Summer Squash with Parmesan Garnished, check out these veggie-forward dishes next:
- Giant Zucchini Parmesan for a hearty baked twist on squash.
- Oven Roasted Root Vegetables packed with earthy, caramelized goodness.
- Candied Jalapenos for a bold, spicy-sweet contrast.
- Broccoli Salad to balance the richness with crunch and tang.
- Mexican Zucchini and Ground Beef Skillet if you want squash as a full meal star.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest veggie board for quick access during squash season.
And I’d love to see your results. Did you go heavy on the Parmesan? Add red pepper flakes? Snap a photo and tag me or leave a comment!
For more daily recipe inspiration, follow along on Pinterest: Nina Dishes
Roasted Summer Squash with Parmesan Garnished
- Total Time: 35 minutes
- Yield: 4 servings
Description
Golden rounds of zucchini and yellow squash roasted to perfection with olive oil, garlic, and crispy Parmesan cheese. A simple, flavorful side that’s ready in under 30 minutes.
Ingredients
2 medium zucchini
2 medium yellow squash
2 tablespoons olive oil
0.5 teaspoon garlic powder
Salt and black pepper to taste
0.33 cup freshly grated Parmesan cheese
Chopped fresh parsley or basil (optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Slice the zucchini and yellow squash into 1/4-inch rounds and place in a large bowl.
3. Drizzle with olive oil, sprinkle with garlic powder, salt, and black pepper, then toss to coat evenly.
4. Arrange squash rounds in a single layer on the prepared sheet, avoiding overlap.
5. Sprinkle Parmesan cheese evenly over the squash.
6. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
7. Remove from oven and garnish with parsley or basil before serving if desired.
Notes
For best texture, use medium squash that are not overly seedy.
Don’t overcrowd the baking sheet—use two sheets if needed.
Use freshly grated Parmesan for best crisp and melt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 7mg
Keywords: roasted squash, parmesan squash, summer vegetable side
