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Crispy Roasted Zucchini and Squash With Parmesan

Crispy Roasted Zucchini and Squash With Parmesan

A vibrant medley of zucchini, squash, and tomatoes, roasted to golden perfection and finished with a generous sprinkle of parmesan—simple, fresh, and full of flavor!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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 & pepper to taste
  • 1/3 cup grated Parmesan cheese
  • fresh chopped parsley or basil for garnish

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Knife
  • Cutting Board

Method
 

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Step 2: Arrange zucchini, squash, and tomato slices in a single layer. Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
  3. Step 3: Roast for 20–25 minutes, flipping once halfway, until edges are golden and veggies are tender.
  4. Step 4: Sprinkle Parmesan over veggies and return to oven for 2–3 more minutes, just to melt.
  5. Step 5: Garnish with parsley or basil and serve warm.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 4gFat: 9gSaturated Fat: 2.5gCholesterol: 6mgSodium: 180mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 350IUVitamin C: 25mgCalcium: 90mgIron: 0.6mg

Notes

Try adding red pepper flakes or lemon zest for extra brightness. This dish also pairs beautifully with grilled chicken or fish.

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