Tender roasted zucchini and yellow squash tossed with garlic, herbs, and parmesan—this quick and flavorful side dish is your new go-to for easy weeknight dinners.
📋 Recipe Card
👨🍳 Servings: 4
⏱ Prep Time: 10 minutes
🔥 Cook Time: 13 minutes
🕒 Total Time: 23 minutes
🏷️ Tags: Low-Carb | Gluten-Free | Vegetarian | Keto
🍽 Dietary Info: Naturally gluten-free and low in carbs
🛒 Ingredients Checklist
Main Ingredients
2 green zucchini
1 yellow squash
Seasoning & Coating
¼ cup grated Parmesan cheese
2½ tbsp olive oil (divided)
1 tbsp minced garlic
¼ tsp dried oregano
Salt & black pepper, to taste
👩🍳 Instructions
Preheat Oven
Set oven to 425°F (218°C). Line a baking sheet with foil and brush with ½ tablespoon olive oil.
Prep Veggies
Slice zucchini and squash into ¼-inch rounds.
Toss with Garlic Oil
In a large mixing bowl, combine 2 tablespoons olive oil, minced garlic, and sliced vegetables. Toss gently to coat evenly.
Arrange on Baking Sheet
Spread the seasoned squash rounds in a single layer on the prepared baking sheet.
Season & Cheese
Sprinkle oregano, salt, and pepper over the veggies. Generously top with grated Parmesan.
Roast & Broil
Bake for 10 minutes, then broil for the last 3 minutes until the tops are golden and the cheese begins to crisp.
Serve
Remove from oven and serve warm as a side dish or light appetizer.
💡 Quick Notes
Don’t skip the broil! That final 3 minutes gives you the golden, cheesy edges that take it from good to great.
Slice evenly so all rounds cook at the same rate.
Fresh parmesan works best here for a crispier finish and better flavor.
🥗 Why You’ll Love This Recipe
Simple, healthy, and bursting with flavor, this dish checks every box. It’s a great way to use up summer squash, comes together in under 25 minutes, and pairs beautifully with grilled chicken, pasta, or fish.
📸 Step-by-Step Cooking Guide
1. Slice & Toss
Slice zucchini and squash into rounds and toss with garlic and olive oil. This coating gives it flavor while helping the cheese adhere.
2. Season & Cheese It Up
Once laid out on the baking sheet, don’t hold back with the cheese—it melts into a crisp, salty topping that’s irresistibly good.
3. Bake + Broil Combo
A quick bake softens the squash, and broiling adds that golden top layer.
🔁 Ingredient Substitutions
No yellow squash? Use all zucchini.
Cheese swap: Try shredded mozzarella, Pecorino Romano, or even a blend for different flavors.
Garlic-sensitive? Use garlic powder (½ tsp) for a milder touch.
🍽 Serving Suggestions
Serve alongside:
Grilled chicken or salmon
Baked pasta dishes
Quinoa or couscous for a vegetarian meal
Or enjoy as a guilt-free snack with marinara or a dollop of garlic aioli.
🧊 Storage & Reheat
Refrigerate:
Store leftovers in an airtight container for up to 3 days.
Reheat:
Re-crisp under a broiler or in an air fryer. Microwaving is quick, but softens the texture.
Make Ahead:
Slice veggies and store them with garlic/oil mixture up to a day ahead. Bake just before serving.
❓ FAQ
Q: Can I use frozen zucchini?
A: Not recommended—frozen squash releases too much water and becomes mushy when roasted.
Q: What if I don’t have foil?
A: Use parchment paper or a greased baking dish instead. Just avoid sticking!
Q: Can I add other veggies?
A: Yes! Thin rounds of eggplant or bell peppers work well in the same roasting time.
🧡 Final Thoughts
This Garlic Parmesan Zucchini & Squash is the definition of easy elegance—simple ingredients, quick prep, and flavor that earns a spot on your regular rotation. One pan, no fuss, all flavor.
📣 Let’s Stay in Touch!
Tried it? Share your results with #VeggieVictory on social or tag @YourBlogHandle!
Comment below with your favorite veggie combos or how you made it your own. 🧄🧀🥒