Roasted Zucchini and Yellow Squash With Parmesan (quick Side Dish)

Crispy-edged, garlicky squash with a Parmesan crunch in about 20 minutes. Weeknight-friendly, minimal cleanup, and shockingly flavorful.

When dinner needs a wingman, this is the move. You’ll turn a pile of humble squash into a craveable, cheesy, golden side before your main dish even finishes cooking. The trick? High heat, smart seasoning, and just enough Parmesan to crisp everything up. No babysitting, no complicated steps—just sheet pan, oven, done. If you’ve got 20 minutes and a grater, you’re in business.

Why You’ll Love This Recipe

• Fast and foolproof: From slicing to serving in about 20 minutes. Perfect for weeknights and hungry people who don’t like waiting.
• Max flavor, minimal effort: Garlic, herbs, and Parmesan do the heavy lifting. The oven handles the rest.
• Crispy meets tender: Golden edges with a creamy interior—aka the sweet spot for squash.
• Healthy-ish comfort: Veg-forward, fiber-rich, and boosted with olive oil and a modest hit of cheese.
• Flexible: Works with zucchini, yellow squash, or any combo. Add spice, swap cheeses, go dairy-free—your call.
• Sheet-pan simplicity: Less mess, easy cleanup, and no standing over a skillet getting hit with oil splatter.

Ingredients Breakdown

• 2 medium zucchini (about 1 pound total)
• 2 medium yellow squash (about 1 pound total)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder (or 2 small fresh garlic cloves, finely minced)
• 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup finely grated Parmesan (Parmigiano-Reggiano preferred for best melt and flavor)
• 2 tablespoons additional Parmesan for finishing (optional)
• Pinch red pepper flakes (optional, for heat)
• 1 teaspoon lemon zest and/or a squeeze of lemon juice (optional, for brightness)
• Fresh parsley or basil, chopped, for garnish (optional)

Yield: Serves 4 as a side.

How to Make It – Instructions

1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup (optional, but tidy).
2. Prep the squash: Trim ends. Slice zucchini and yellow squash into 1/4-inch rounds or half-moons. Pat dry with a clean towel to remove surface moisture—this helps crisping.
3. Season: In a large bowl, toss squash with olive oil, garlic powder, Italian seasoning, salt, and pepper. Add red pepper flakes if using. Coat evenly.
4. Spread out: Arrange squash in a single layer on the sheet pan. No overlapping—crowding causes steaming, not roasting.
5. Roast, round one: Bake for 12–15 minutes, until the bottoms have light golden spots and the slices look slightly tender.
6. Cheese time: Flip slices. Sprinkle the finely grated Parmesan evenly over the squash. The fine grate helps it melt and crisp instead of clumping.
7. Roast, round two: Return to the oven for 5–7 minutes, until the cheese is melted and crisping, and edges are golden-brown. For extra crisp, broil 1–2 minutes, watching closely.
8. Finish: Remove from oven and add lemon zest/juice if desired. Shower with the extra Parmesan and chopped herbs. Taste and adjust salt and pepper.
9. Serve hot: Plate immediately while the edges are still crisp. High-five yourself; you did that.

Pro tips: Use convection if you have it; it helps drive off moisture. Swap in Pecorino Romano for a sharper bite. If your squash are huge, cut into quarter-moons and add 2–3 minutes to the first roast.

Keeping It Fresh

These are best right off the sheet pan, but leftovers play nicely with just about everything. Store in an airtight container in the fridge for up to 4 days. The cheese will soften, but the flavor stays strong.

• Reheat in a skillet: Medium-high heat with a touch of olive oil for 3–4 minutes revives crisp edges.
• Air fryer: 375°F for 3–5 minutes. Fast, effective, and IMO the best reheat method.
• Oven: 400°F for 6–8 minutes on a sheet pan.
• Microwave: Possible, but you’ll sacrifice crispness. Reserve for emergencies.

Freezing? Not ideal—squash is water-heavy and turns mushy after thawing. If you must, under-roast by a few minutes, freeze flat, and re-crisp in an air fryer. FYI, quality drops.

Leftover ideas: Toss into pasta with olive oil and chili flakes, fold into omelets, layer on grain bowls, or add to a grilled cheese with pesto. No complaints either way.

Nutritional Perks

Squash brings a lot of goodness for very few calories. You get fiber for digestion, vitamin C and carotenoids for immune support and eye health, and potassium for fluid balance. Olive oil adds heart-healthy monounsaturated fats, and Parmesan contributes protein and calcium.

Estimated per serving (1/4 of the recipe): 140–170 calories, 7–9g fat, 7–10g carbs, 2–3g fiber, 7–9g protein, plus micronutrients galore. Numbers vary based on exact cheese and oil amounts, but the big picture is “light, satisfying, and nutrient-rich.”

What Not to Do

• Don’t overcrowd the pan: When slices overlap, they steam and go soggy. Use two pans if needed.
• Don’t add the cheese too early: Parmesan can burn if it roasts the entire time. Add halfway for melting, then crisp at the end.
• Don’t slice too thin: Paper-thin rounds water out and wilt. Aim for 1/4-inch thickness for the best texture.
• Don’t use pre-shredded, powdery “Parmesan”: It rarely melts or crisps well. Finely grate real Parmigiano-Reggiano or Pecorino.
• Don’t roast at low temp: Anything under 400°F won’t evaporate moisture fast enough. You’ll get pale squash and regrets.
• Don’t skip the pat-dry step: Surface moisture is the enemy of crispness. Towel them off before seasoning.

Different Ways to Make This

• Air Fryer: Toss squash with oil and seasonings. Air fry at 390°F for 8–10 minutes, shaking halfway. Add Parmesan for the last 2 minutes.
• Grill Basket: Toss seasoned squash into a preheated grill basket over medium-high. Cook 8–10 minutes, stirring often. Add Parmesan in the last 2 minutes so it adheres and melts.
• Panko-Parmesan Crunch: Mix 1/4 cup panko + 1/3 cup Parmesan + 1 tsp olive oil. Sprinkle during the last 5 minutes for a crispy topper.
• Italian-ish: Keep the Italian seasoning, add cherry tomatoes and a final drizzle of balsamic glaze. Sweet, tangy, and gorgeous.
• Spicy Cajun: Swap Italian seasoning for Cajun seasoning, add extra red pepper flakes, and finish with a squeeze of lime.
• Za’atar + Lemon: Season with za’atar, roast, then finish with parsley and lemon zest. Mediterranean vibes, minimal effort.
• Dairy-Free: Skip Parmesan and use nutritional yeast for a savory, cheesy note. Add toasted pine nuts for texture.
• Cheese Swap: Try Pecorino Romano for salty punch, or grated Asiago for a nuttier finish.
• All-Squash or All-Zucchini: Works perfectly if that’s what you’ve got. Adjust time slightly if slices are larger or smaller.

FAQ

Can I use only zucchini or only yellow squash?

Absolutely. The method doesn’t change—just keep the slices the same thickness for even cooking. If your squash are very large, cut into quarter-moons and add a couple minutes to the first roast.

How do I keep the squash from getting soggy?

Use a hot oven (425°F), pat the slices dry, toss with just enough oil to coat, and spread in a single layer. Flip once and don’t skimp on space—crowding is the #1 sogginess culprit, FYI.

Do I need to peel the squash?

Nope. The skin is thin and tender, and it adds color, fiber, and structure. Wash well, trim the ends, and you’re good to go.

When should I add the Parmesan?

Add it after the first 12–15 minutes of roasting, then finish for 5–7 minutes. This timing melts the cheese and lets it crisp without burning.

Can I make this in an air fryer?

Yes. Cook at 390°F for 8–10 minutes, shaking halfway. Sprinkle Parmesan in the last 2 minutes so it melts and crisps. Work in batches for best results.

What kind of Parmesan works best?

Finely grated Parmigiano-Reggiano gives the best melt and flavor. Pre-shredded bagged cheese often contains anti-caking agents and doesn’t crisp as well.

Can I prep this ahead?

You can slice and season the squash up to 4 hours in advance and refrigerate. Roast just before serving. If roasting ahead, re-crisp in a hot oven or air fryer before serving for best texture.

Is this gluten-free or keto-friendly?

Yes, as written it’s naturally gluten-free and low in carbs. If you add panko crumbs, that will change the gluten and carb profile—just skip them to keep it keto-friendly.

What if I don’t have Italian seasoning?

Use a mix of dried oregano and thyme, or go simple with just garlic powder, salt, and pepper. Lemon zest at the end brightens everything either way.

What’s the best pan to use?

A heavy, light-colored rimmed sheet pan promotes even browning. Dark pans can brown faster—keep an eye on the edges and shave a minute or two if needed.

Wrapping Up

This is the side dish that saves dinner: fast, flexible, and consistently delicious. You get crisp edges, tender centers, and that salty, nutty Parmesan finish that makes everyone reach for seconds. Keep it classic or riff with spices, herbs, and add-ins. Once you master the high-heat technique, you can roast squash on autopilot—no soggy results, no fuss, just solid flavor every time. Enjoy, and don’t forget the extra sprinkle of Parm at the end—because you’re worth it.