If you’re on the lookout for an easy, flavorful side dish that transforms humble veggies into something downright irresistible, Parmesan Roasted Squash is about to become your new go-to! With golden, crispy edges and a cheesy, savory finish, this delightfully simple recipe celebrates the natural sweetness of summer squash and zucchini. It’s perfect for busy weeknights, holiday tables, and everything in between. Even kids and veggie skeptics will fall in love with these cheesy rounds. Get ready to wow everyone at the table with this crave-worthy dish!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Parmesan Roasted Squash is short, straightforward, and full of flavor. Each component is there for a reason, building layers of taste, color, and crunch that make this dish so hard to resist. Let’s run through the essentials:
- Yellow Squash: These mild, tender veggies add gorgeous color and a subtly sweet flavor that soaks up the seasoning beautifully.
- Zucchini: Slightly firmer than yellow squash, zucchini contributes a wonderful texture and balances the overall sweetness of the dish.
- Olive Oil: Helps the seasonings stick, encourages roasting, and adds a hint of richness to every bite.
- Garlic Powder: Boosts the savory flavor profile and pairs so well with both veggies and cheese.
- Dried Italian Seasoning: Brings a pop of herby, aromatic goodness that makes each bite more interesting.
- Salt: Essential for pulling out the natural flavors of the vegetables and making the cheese shine.
- Black Pepper: Adds a subtle, peppery kick that keeps things lively.
- Grated Parmesan Cheese: Stars of the show—Parmesan melts into a golden, crispy blanket that’s pure magic with squash.
- Chopped Parsley (optional): A fresh, green garnish that makes the platter pop visually and adds bright, herbal notes.
How to Make Parmesan Roasted Squash
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F and lining a large baking sheet with parchment paper. This not only prevents sticking but also ensures easy cleanup—which means less time scrubbing and more time enjoying. Make sure your oven is nice and hot so the veggies roast up perfectly!
Step 2: Slice the Squash and Zucchini
Grab your yellow squash and zucchini, and slice them into ¼-inch thick rounds. Try to keep the slices uniform, so everything cooks at the same rate. The combination of green and yellow rounds already looks gorgeous at this point, and they’ll only get more beautiful as they roast.
Step 3: Toss with Seasonings
Place the sliced squash and zucchini in a large bowl. Drizzle with olive oil, then sprinkle on the garlic powder, dried Italian seasoning, salt, and black pepper. Give everything a really thorough toss—using your hands works best! Aim to coat every piece for maximum flavor payoff.
Step 4: Arrange and Add Parmesan
Spread the seasoned slices in a single, even layer on your prepared baking sheet. You don’t want too much overlap—each piece should have space to roast and develop those golden edges. Sprinkle the grated Parmesan cheese generously over the top, making sure every bite gets its share.
Step 5: Roast to Crispy Perfection
Pop the baking sheet into the oven and roast for 20–25 minutes. You’re looking for the squash to become tender and the cheese to turn golden and crispy. For extra crunch, you can switch the oven to broil for the last 2–3 minutes but keep a close eye so nothing burns.
Step 6: Serve and Enjoy
Let the Parmesan Roasted Squash cool just enough not to scorch your tongue, then sprinkle with chopped parsley for a fresh burst of color and flavor. Serve them up warm as a standout side dish everyone will remember.
How to Serve Parmesan Roasted Squash
Garnishes
A sprinkle of freshly chopped parsley is classic for a reason—it wakes up the flavor and brings a lively touch of green to your Parmesan Roasted Squash platter. For a little heat, try adding a pinch of red pepper flakes before roasting. Lemon zest is another winner if you crave a bright, citrusy finish.
Side Dishes
This dish pairs like a dream with grilled chicken, salmon, or steak. It’s also a natural alongside simple pasta or risotto, and it can round out a brunch spread beautifully. The versatility of Parmesan Roasted Squash will have you reaching for it again and again, no matter the occasion.
Creative Ways to Present
Arrange the roasted rounds in concentric circles on a platter for a striking presentation, or layer them between slices of fresh tomato and mozzarella for a summer-inspired, squash-twist on a caprese salad. Skewer the cooled rounds and serve with a tangy dip for an unforgettable party platter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Parmesan Roasted Squash, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. These little rounds hold up well and often develop even deeper flavor after a rest.
Freezing
While you can freeze Parmesan Roasted Squash, the texture won’t be quite as crisp after thawing. If you do wish to freeze, arrange cooled squash in a single layer on a tray to freeze solid before transferring to a freezer bag. Use within 2 months for best flavor.
Reheating
Reheat squash in a 400°F oven for about 8–10 minutes (or under the broiler for an ultra-crispy second act). The microwave works, too, but you’ll lose some of that signature crunch. To bring the Parmesan Roasted Squash back to its full glory, the oven is definitely your friend.
FAQs
Can I use only zucchini or only yellow squash?
Absolutely! Parmesan Roasted Squash works beautifully with just one type Side Dish. The flavors and textures complement the seasonings and Parmesan either way, so use what you have on hand or what’s freshest at the market.
Is freshly grated Parmesan better than pre-grated?
Yes, freshly grated Parmesan creates a richer flavor and melts into a crispier, golden topping. Pre-grated works in a pinch for convenience, but if you want next-level deliciousness, take the extra few minutes to grate your own.
Can I make this recipe vegan?
Definitely! Swap the Parmesan for your favorite plant-based, dairy-free Parmesan alternative. The rest of the ingredients are already vegan, so your Parmesan Roasted Squash will be completely plant-based and still bursting with flavor.
How do I keep the squash from getting soggy?
The key is to slice your squash evenly and not overcrowd the baking sheet. Give each round a little breathing room so the heat can do its magic. Also, roasting at high heat helps evaporate excess moisture, giving you that delicious, slightly caramelized edge.
What other spices can I add?
Feel free to customize! Add smoked paprika or chili flakes for heat, sprinkle on fresh thyme for a twist, or toss in finely chopped rosemary before roasting. Parmesan Roasted Squash plays well with all sorts of savory flavors—experiment each time for a fresh take.
Final Thoughts
I can’t recommend this Parmesan Roasted Squash enough—it’s easy, fast, and packed with flavor that makes veggies downright craveable. Whether you’re making it for a crowd or just a cozy family meal, you’ll love seeing how quickly it disappears from the table. Give it a try and let it become a staple in your kitchen!
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Parmesan Roasted Squash Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a delightful side dish with this easy and flavorful recipe for Parmesan Roasted Squash. Tender zucchini and yellow squash slices are tossed in herbs, seasonings, and a generous amount of Parmesan cheese before being roasted to perfection. A crispy, golden crust tops off the tender squash rounds, making this dish a delicious addition to any meal.
Ingredients
Yellow Squash:
- 2 medium yellow squash
Zucchini:
- 2 medium zucchini
Seasoning Mix:
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Touches:
- ⅓ cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the Squash: Slice the squash and zucchini into ¼-inch thick rounds. In a large bowl, toss the squash with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Roast the Squash: Spread the squash rounds on the prepared baking sheet. Sprinkle Parmesan cheese evenly over the top. Roast for 20–25 minutes until tender and the cheese is golden and crispy.
- Finish and Serve: Remove from the oven, cool slightly, garnish with parsley if desired, and serve warm.
Notes
- For extra crispiness, broil the squash for 2–3 minutes at the end of roasting.
- Add red pepper flakes for extra heat.
- Pairs well with grilled meats or pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 4g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
