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