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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
Course Side Dish, Vegetarian
Cuisine American, Mediterranean
Servings 4 servings
Calories 120 kcal

Equipment

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

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

Instructions
 

  • Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • 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.
  • Step 3: Roast for 20–25 minutes, flipping once halfway, until edges are golden and veggies are tender.
  • Step 4: Sprinkle Parmesan over veggies and return to oven for 2–3 more minutes, just to melt.
  • Step 5: Garnish with parsley or basil and serve warm.

Notes

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

Nutrition

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