If you’re looking for a vibrant, wholesome side dish that’s as simple to make as it is delicious, this Baked Squash and Zucchini with Parmesan Recipe is going to become your new favorite in no time. Tender slices of yellow squash and zucchini, lovingly tossed with fragrant herbs and a touch of garlic, then baked until just golden, create a medley of flavors and textures that’s both comforting and fresh. The Parmesan adds a delightful savory crust that elevates this vegetable bake from ordinary to absolutely crave-worthy, making it a perfect addition to any meal or even a light dish on its own.
Ingredients You’ll Need
One of the joys of this Baked Squash and Zucchini with Parmesan Recipe is how straightforward the ingredient list is—each component playing an essential role to deliver bright flavors and a satisfying texture with very little fuss.
- Yellow squash (2 medium, sliced): Adds a mild sweetness and vibrant color that complements the zucchini perfectly.
- Zucchini (2 medium, sliced): Offers a tender bite and fresh flavor that balances the richness of the Parmesan.
- Olive oil (2 tbsp): Ensures a luscious coating for roasting and helps the herbs cling to every slice.
- Garlic powder (1 tsp): Infuses a warm, savory depth without overpowering the vegetables.
- Dried thyme (1 tsp): Brings an earthy, aromatic note that pairs beautifully with both squash varieties.
- Salt and pepper (to taste): Enhances all the natural flavors and balances the dish.
- Grated Parmesan cheese (1/4 cup, optional): Adds a wonderful salty, crispy crust that makes the dish irresistible.
How to Make Baked Squash and Zucchini with Parmesan Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This high temperature ensures the squash and zucchini will roast quickly, developing a lovely golden color and tender interior without becoming soggy.
Step 2: Toss Vegetables with Seasoning
In a spacious bowl, combine your sliced yellow squash and zucchini. Drizzle with the olive oil, then sprinkle on the garlic powder, dried thyme, salt, and pepper. Toss everything together so each slice is coated evenly, giving the vegetables maximum flavor in every bite.
Step 3: Arrange on Baking Sheet
Spread the seasoned squash and zucchini slices in a single layer on a baking sheet. Giving them space to breathe is key—it helps the edges crisp up beautifully during roasting instead of steaming.
Step 4: Bake Until Tender and Golden
Pop the sheet into the oven and bake for 20 to 25 minutes, stirring gently halfway through. This allows the vegetables to cook evenly and develop that irresistible light golden color as their natural sweetness intensifies.
Step 5: Finish with Parmesan Cheese
During the final 5 minutes of baking, sprinkle the grated Parmesan over the top. The heat will melt the cheese and create a delicate, savory crust that adds wonderful texture and flavor to this simple vegetable dish.
Step 6: Serve Warm and Enjoy
Once the Parmesan has melted and the vegetables are tender, remove the tray from the oven. Serve your Baked Squash and Zucchini with Parmesan Recipe warm for the best flavor and comforting experience.
How to Serve Baked Squash and Zucchini with Parmesan Recipe
Garnishes
To jazz up your baked squash and zucchini, fresh herbs like chopped parsley, basil, or chives make excellent garnishes. They add a pop of bright color and a fresh, slightly peppery flavor that complements the Parmesan and herbs you already used in roasting.
Side Dishes
This dish pairs wonderfully with protein-rich mains such as grilled chicken, seared fish, or even a succulent steak. It also makes a great partner for hearty grains like quinoa or wild rice, balancing heavier flavors with light, tender veggies.
Creative Ways to Present
Looking to impress at your next dinner? Serve this vegetable bake in individual ramekins for a charming presentation or layer it over creamy polenta or mashed potatoes for a cozy, rustic meal. You can also turn the leftovers into a delicious topping for bruschetta or a nutritious wrap.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days. The flavors often deepen after resting, making reheated portions just as enjoyable, if not better!
Freezing
This baked vegetable dish doesn’t freeze as well as fresh, since the squash and zucchini have high water content and can become mushy upon thawing. It’s best to enjoy this recipe fresh or within a few days.
Reheating
To reheat, spread the leftovers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes. This refreshes the crispy edges and maintains that delightful texture from the original bake.
FAQs
Can I use other types of squash in this recipe?
Absolutely! Delicata, pattypan, or even butternut squash can be great alternatives. Just keep in mind that squash with different water contents or sizes might require slight adjustments to cooking time.
Is Parmesan mandatory for this recipe?
Not at all. The Parmesan gives a lovely nutty, salty flavor and crispy texture, but the dish is delicious even without it. You can also try other cheeses like Pecorino Romano or a sprinkle of nutritional yeast for a dairy-free option.
Can I add fresh garlic instead of garlic powder?
Yes! Minced fresh garlic works beautifully but add it sparingly and toss it with the vegetables before baking. Fresh garlic will provide a more pungent kick but be careful not to burn it as the baking time progresses.
How do I prevent the vegetables from being soggy?
Ensuring you spread the squash and zucchini out in a single layer helps moisture evaporate during baking, leaving them tender but not soggy. Avoid overcrowding your baking sheet to get the best texture.
Is this recipe suitable for a vegan diet?
With a simple swap, yes! Omit the Parmesan cheese or use a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly, making it easy to adapt to your preferences.
Final Thoughts
I can’t recommend this Baked Squash and Zucchini with Parmesan Recipe enough if you want a quick, healthy side that feels special without any complicated steps. Every bite bursts with fresh, comforting flavors that make vegetables shine in their simplest form. Give it a try the next time you’re looking for an easy dish that brings both warmth and brightness to your table—you might just find yourself making it a weekly staple!
Print
Baked Squash and Zucchini with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This delicious baked squash recipe features tender yellow squash and zucchini seasoned with garlic powder, thyme, and olive oil, then baked to perfection with an optional Parmesan cheese topping for a savory finish. It’s a quick, easy, and healthy side dish that complements any meal.
Ingredients
Vegetables
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
Seasonings
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Topping (Optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash and zucchini evenly.
- Toss Vegetables: In a large bowl, combine the sliced yellow squash and zucchini with olive oil, garlic powder, dried thyme, salt, and pepper. Mix well to coat all pieces evenly with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure they roast evenly without steaming.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, stirring halfway through the cooking time to promote even browning, until the vegetables are tender and slightly golden.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it on top of the vegetables during the last 5 minutes of baking so it melts and forms a flavorful crust.
- Serve: Remove the baking sheet from the oven and serve the baked squash warm as a healthy and tasty side dish.
Notes
- For extra flavor, you can add a squeeze of fresh lemon juice before serving.
- If you prefer a crisper texture, broil for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Feel free to substitute fresh herbs like rosemary or oregano in place of dried thyme according to your taste.
- To keep it dairy-free, omit the Parmesan cheese or use a vegan cheese alternative.
