A simple recipe that’s bursting with flavor! Our Crispy Roasted Zucchini and Squash With Parmesan dish is finished with a golden sprinkle of Parmesan and is as delicious as it is easy to prepare. Perfect for busy weeknights or as a crowd-pleasing side dish, this recipe is nutritious, versatile, and oh-so-satisfying.

Why You’ll Love This Crispy Roasted Zucchini and Squash With Parmesan Recipe

Looking to elevate your vegetable game? This roasted zucchini and squash recipe with Parmesan ticks all the boxes:

• Super Easy: Minimal prep with only 10 minutes required.
• Packed with Flavor: Garlic, Italian seasoning, and Parmesan create a tantalizing medley of tastes.
• Healthy and Light: Low in calories and rich in nutrients, it’s the perfect side to balance hearty mains.
• Customizable: Switch up the veggies or spices to suit your preferences or what’s in your fridge.

Whether you’re a seasoned cook or just trying to sneak more veggies into your meals, this recipe is a must-try!

Ingredients You’ll Need 🛒

Here’s a quick rundown of what you’ll need to make Crispy Roasted Zucchini and Squash with Parmesan:

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 2–3 Roma tomatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and pepper, to taste
• 1/3 cup grated Parmesan cheese
• Fresh parsley or basil, for garnish

Substitutions:

• Swap zucchini and squash for bell peppers, eggplant, or your favorite roasting vegetables.
• Use goat cheese or a vegan Parmesan alternative for a dairy-free option.

How To Make Roasted Zucchini and Squash

This roasted zucchini and squash recipe is almost foolproof. Follow these easy steps for perfect results every time.

1. Preheat Your Oven

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

2. Prep and Season Your Veggies

• Arrange the zucchini, squash, and tomato slices in a single layer on the baking sheet.
• Drizzle the vegetables evenly with olive oil.
• Sprinkle garlic powder, Italian seasoning, salt, and pepper over the top.

3. Roast to Perfection

• Roast in the oven for 20 to 25 minutes, flipping the veggies once halfway through to get even browning.

4. Add Parmesan Goodness

• Pull the tray out of the oven and evenly sprinkle Parmesan over the roasted veggies.
• Return to the oven and roast for another 2 to 3 minutes until the cheese is melted and slightly golden.

5. Garnish and Serve

• Remove from the oven.
• Sprinkle freshly chopped parsley or basil over the top for a pop of flavor and color, then serve warm.

Nutritional Benefits of This Dish

This roasted zucchini and squash recipe isn’t just delicious; it’s also packed with nutrients:

• Zucchini and Squash are rich in vitamins A and C, essential for eye and immune health.
• Tomatoes provide antioxidants like lycopene, which supports healthy skin and reduces inflammation.
• Olive Oil offers heart-healthy monounsaturated fats.

At approximately 120 calories per serving, this low-calorie dish will help you stay on track while enjoying a flavorful meal.

Ways to Serve Roasted Zucchini and Squash

Pair these roasted vegetables with a variety of dishes. Here are some ideas:

• Main Course Pairing: Serve alongside roasted chicken, baked salmon, or steak.
• Grains or Pasta: Toss with cooked quinoa or whole-grain pasta for a satisfying meal.
• Toppings: Add a dollop of hummus or Greek yogurt on the side for an extra layer of flavor.

Recipe Variations to Try

Get creative with this versatile recipe!

• Herby Twist: Experiment with fresh thyme or rosemary for a new flavor profile.
• Spicy Kick: Add a pinch of red chili flakes or smoked paprika for some heat.
• Cheesy Upgrade: Use Pecorino Romano or Gruyère if you prefer a more intense cheese flavor.

Tips and Tricks for Crispy Roasted Zucchini and Squash With Parmesan

• Cut Evenly: Keep your slices uniform to ensure even cooking.
• Don’t Overcrowd: Give the veggies enough space on the baking sheet to roast rather than steam.
• Use High Heat: Roasting at 425°F ensures crispy edges and caramelized flavors.

Storage and Reheating

If you have leftovers (unlikely!), here’s how to store and reheat them:

• Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat in a 375°F oven for 5–7 minutes to restore crispness, or warm in a skillet over medium heat.

Avoid using the microwave, as it can make the vegetables mushy.

Common Mistakes and How to Avoid Them

• Soggy Veggies: Overcrowding the pan causes steaming rather than roasting. Use multiple pans if needed.
• Limp Texture: Be sure to slice your veggies thicker than 1/8 inch but no more than 1/4 inch for the best texture.
• Uneven Roasting: Flip the veggies halfway through roasting to ensure even browning on both sides.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prep the veggies and season them ahead of time. Store them in the fridge and roast them fresh when ready.

Is this recipe gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free.

What other cheeses can I use?

Any hard or semi-hard cheese like Asiago or Cotija would work beautifully.

Can I double the recipe?

Of course! Just be sure to spread the veggies in a single layer across multiple baking sheets to avoid overcrowding.

Elevate Your Meals With This Easy Side Dish

This roasted zucchini and squash recipe delivers on all fronts. It’s crispy, cheesy, and packed with vibrant flavors, making it a fantastic go-to side for any meal. Easy to prepare yet impressive enough for entertaining, it’s a dish you’ll want to make again and again.