Easy Peasy Oven Roasted Zucchini and Squash
Hey there, friend! Remember those lazy summer days, maybe with a garden overflowing with vibrant zucchini and sunny yellow squash? Or perhaps you just spotted some gorgeous ones at the farmer's market or grocery store and thought, "What should I do with all this goodness?" Well, this recipe is my absolute go-to for turning simple summer squash into something truly special with hardly any effort at all. It's so incredibly easy, takes minimal time, and results in tender, flavorful veggies with those perfect little crispy, cheesy edges. Trust me, once you try this, it's going to be on repeat in your kitchen!
Equipment
- Large bowl
- Baking Pan
- Oven
Ingredients
- 2 large zucchini
- 2 large yellow squash
- 2 tsp garlic powder
- 1/2 tsp ground black pepper or to taste
- 1/2 tsp salt or to taste
- 1/4 cup Parmesan cheese grated or shredded
- 2 tbsp olive oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash zucchini and yellow squash, trim ends, and slice into rounds about 1/4 inch thick. Try to keep slices uniform.
- Step 3: In a large bowl, add sliced squash and zucchini. Drizzle with olive oil and sprinkle with garlic powder and pepper. Toss to coat evenly.
- Step 4: Arrange the coated squash and zucchini in a single layer on a baking pan. Do not overcrowd; use two pans if necessary.
- Step 5: Sprinkle the grated or shredded Parmesan cheese evenly over the single layer of squash.
- Step 6: Roast for about 9-10 minutes at 400°F (200°C), until tender when pierced with a fork.
- Step 7: Turn your oven's broiler to high. Move the baking pan to the top oven rack (4-6 inches from heat). Broil for just 2-3 minutes, watching closely, until the cheese is golden and edges are slightly crispy. Remove immediately.
- Step 8: Serve these roasted beauties right away!
Notes
Substitutions & Additions: Add dried Italian seasoning, oregano, or thyme. A pinch of smoked paprika or red pepper flakes adds warmth. Roast thin onion slices, bell peppers, or cherry tomatoes alongside. Try feta or goat cheese instead of Parmesan. For a Vegan/Dairy-Free option, omit the Parmesan.
Tips for Success: Don't overcrowd the pan for best roasting. Keep slices uniform in thickness for even cooking. Watch the broiler constantly as cheese browns quickly. Optionally, pat squash slices dry with paper towel before tossing with oil if they seem very wet.
Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated oven (350°F/175°C) for a few minutes for best texture, or gently warm in the microwave.
FAQs: Using 2 tbsp oil helps seasoning stick and prevents drying. Broiling creates browned cheese and crispy edges, but you can skip it if preferred or short on time.