Parmesan Crusted Zucchini and Yellow Squash

4.75 from 8 votes

Parmesan Crusted Zucchini and Yellow Squash

Do you have zucchini and yellow squash growing out of your ears? This crispy Parmesan crusted zucchini and yellow squash recipe is possibly the easiest summer side dish of all time and a great way to use up garden veggies! I have a hard time not eating the entire batch single-handedly.

Prep Time5

Cook Time11

Total Time16

Course: Side Dish

Cuisine: American

Servings:

Calories: 108kcal

Author: The Food Charlatan

Ingredients

2 small zucchini
2 small yellow squash
3 tablespoons olive oil
3/4 teaspoon salt
cracked pepper fresh, to taste, I like lots!
1/2 cup Parmesan cheese grated

Instructions

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)
Slice the zucchini and yellow squash into 1/8 inch rounds. You can half the rounds if you are a small-bite person, totally up to you.
Add the sliced squash to a large bowl, and add olive oil, salt, and pepper. Stir to coat.
Spread the oiled zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.
Sprinkle the pan evenly with shredded cheese.
Roast at 400 for 9-10 minutes until tender.
Turn on your broiler and move the pan up to the very top rack. Broil on high for 2-3 minutes. Don't walk away!
Check it until it is as brown and crispy as you like it.
Serve immediately.

Notes

Do your best to spread the veggies in a single layer on the pan, so they get nice and crisp!

Storing & reheating baked Parmesan zucchini

Any leftovers will last in an airtight container in the fridge for up to 4 days.

Reheat these in an air fryer or oven at 400 (wish I had an air fryer!), on a pan on the stove, or in the microwave (keep in mind that the texture won’t be quite the same as freshly roasted!).

Nutrition

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