If you’re looking for a simple, delicious, and wholesome dish to brighten your meal rotation, the Baked Squash and Zucchini with Parmesan Recipe is an absolute winner. This recipe brings together tender, caramelized yellow squash and zucchini slices infused with the warmth of garlic and thyme, then topped with a golden, savory Parmesan crust. It’s the kind of dish that feels like a cozy hug on a plate, perfect as a side or even a light meal on its own. Best of all, it’s incredibly easy to pull together, making it a favorite to whip up anytime fresh squash is in season.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in crafting the vibrant flavors and textures of this dish. The fresh squash and zucchini bring natural sweetness and moisture, the olive oil helps everything roast perfectly, and the Parmesan adds that irresistible savory finish.
- 2 medium yellow squash, sliced: Provides a mellow sweetness and beautiful golden color.
- 2 medium zucchini, sliced: Adds a fresh, slightly grassy flavor and firm texture.
- 2 tbsp olive oil: Helps roast the vegetables to tender perfection while adding richness.
- 1 tsp garlic powder: Gives a warm, mellow garlic taste without overpowering the squash.
- 1 tsp dried thyme: Brings subtle earthy and herbal notes that pair wonderfully with squash.
- Salt and pepper to taste: Essential for enhancing and balancing all the flavors.
- 1/4 cup grated Parmesan cheese (optional): Adds a nutty, salty tang and a delightful crisp top when baked.
How to Make Baked Squash and Zucchini with Parmesan Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). This high heat is perfect for roasting the vegetables until they develop a nice golden color and tender texture. While the oven warms, slice your yellow squash and zucchini evenly so they cook uniformly.
Step 2: Toss the Vegetables
In a large bowl, combine the sliced squash and zucchini with olive oil, garlic powder, dried thyme, salt, and pepper. Toss everything gently but thoroughly, making sure every slice is coated. This step is key to distributing the flavors and ensuring each bite shines.
Step 3: Arrange on the Baking Sheet
Spread the coated vegetables evenly in a single layer on a baking sheet. Avoid overcrowding to help the edges roast properly rather than steam, which will give you that desirable slight crispness.
Step 4: Roast Until Tender
Place the baking sheet in your preheated oven and roast for about 20 to 25 minutes. About halfway through baking, stir the vegetables gently to ensure even cooking and browning. You’ll notice the squash softens and the zucchini releases a bit of its natural sweetness during this process.
Step 5: Add Parmesan for the Final Touch
If you’re using Parmesan, sprinkle it over the vegetables in the last 5 minutes of roasting. This allows the cheese to melt and create a lovely golden crust without burning or drying out.
Step 6: Serve Warm
Once baked to your liking, remove the pan from the oven and transfer the squash and zucchini to a serving dish. Enjoy it warm to appreciate the full spectrum of its comforting flavors and textures.
How to Serve Baked Squash and Zucchini with Parmesan Recipe
Garnishes
Fresh herbs like chopped parsley, basil, or chives make excellent garnishes, adding a pop of color and fresh aroma that complements the roasted vegetables beautifully. A final drizzle of good-quality extra virgin olive oil can also enhance the richness just before serving.
Side Dishes
This baked squash and zucchini dish pairs wonderfully with grilled chicken, roasted meats, or fish, balancing heavier proteins with its light, fresh character. It also works well alongside hearty grains like quinoa or couscous for a satisfying vegetarian meal.
Creative Ways to Present
Think beyond the plate by layering the roasted squash and zucchini into a warm grain bowl with some crumbled feta or dollops of herbed yogurt. You could also stuff the roasted veggies into warm pita bread with hummus for a delightful sandwich or wrap option.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked squash and zucchini in an airtight container and refrigerate for up to 3 days. The flavors meld even more as it rests, making it great for quick lunches or easy dinners.
Freezing
This dish freezes okay but is best enjoyed fresh to retain its texture. If you plan to freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers gently in a skillet over medium-low heat or bake in the oven at 350°F (175°C) until heated through. Avoid the microwave if you want to keep some crispness in the Parmesan topping.
FAQs
Can I use other types of squash in this recipe?
Absolutely! Butternut squash or pattypan squash are lovely alternatives. Just adjust roasting time accordingly since denser squashes take a bit longer to become tender.
Is Parmesan cheese necessary for the dish?
Parmesan is optional but highly recommended for its savory depth and crisp texture. You can skip it or substitute with other hard cheeses like Pecorino Romano if you prefer.
Can I add fresh garlic instead of garlic powder?
Fresh garlic works well but watch for burning. Add it minced along with the olive oil before tossing the vegetables or sprinkle halfway through roasting for milder flavor.
How do I ensure the vegetables are evenly cooked?
Slicing evenly and spreading in a single layer helps a lot. Stirring halfway through roasting also promotes uniform tenderness and browning.
Is this recipe vegan-friendly?
Yes, simply omit the Parmesan cheese or replace it with nutritional yeast or vegan cheese alternatives to keep it plant-based.
Final Thoughts
There’s something so satisfying about the simplicity and soulful warmth of the Baked Squash and Zucchini with Parmesan Recipe. It’s a dish that feels both comforting and fresh, perfect for sharing with friends and family around the table. Give it a try—you might just find yourself reaching for this recipe again and again as a go-to side or main you can count on.
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: Gluten Free
Description
This Baked Squash recipe features tender yellow squash and zucchini seasoned with olive oil, garlic powder, and thyme, then roasted to golden perfection. Finished with an optional sprinkle of Parmesan cheese, it’s a simple, healthy side dish perfect for 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 evenly.
- Toss Vegetables: In a large bowl, combine the sliced yellow squash and zucchini with olive oil, garlic powder, dried thyme, salt, and pepper until well coated.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure even cooking.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, stirring halfway through the cooking time to promote even browning and tenderness.
- Add Parmesan: During the last 5 minutes of baking, sprinkle the grated Parmesan cheese evenly over the vegetables if using, allowing it to melt and create a savory topping.
- Serve: Remove the squash from the oven and serve warm as a healthy, flavorful side dish.
Notes
- Use a mandoline slicer for evenly sliced squash and zucchini for consistent cooking.
- For a dairy-free option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Adjust seasoning to taste by adding crushed red pepper flakes for a bit of heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- You can add other herbs like rosemary or oregano for a different flavor profile.
