Looking for a side dish that’s bursting with fresh flavor, vibrant colors, and comes together with minimal fuss? This Roasted Zucchini and Squash with Parmesan recipe is your answer! It’s a delightful way to enjoy the bounty of summer produce, transforming simple vegetables into a tender, savory, and cheesy sensation. Whether you’re serving it alongside your favorite protein or enjoying it as a light meal, this dish is sure to be a hit.

Why I Love This Recipe

I genuinely adore this recipe for so many reasons. Firstly, it’s incredibly forgiving and uses everyday ingredients that shine when roasted. The zucchini and yellow squash become tender with slightly caramelized edges, while the cherry tomatoes burst with sweetness. The addition of minced garlic and Italian seasoning infuses everything with an aromatic depth, and of course, the golden, bubbly Parmesan cheese on top adds that irresistible savory crunch. It’s truly a testament to how simple cooking methods can yield extraordinary results, making healthy eating both delicious and effortless.

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Ingredients

Here’s what you’ll need to create this fresh and flavorful side:

• 2 medium zucchinis, sliced into 1/4 inch rounds
• 2 medium yellow squash, sliced into 1/4 inch rounds
• 1 pint cherry or grape tomatoes, halved
• 3-4 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1/2 cup grated Parmesan cheese
• Optional: Fresh basil or parsley, chopped, for garnish

Swaps and Notes

• Squash Variety: Feel free to use all zucchini, all yellow squash, or even add other quick-cooking vegetables like bell peppers or red onion.
• Tomatoes: If cherry or grape tomatoes aren’t available, diced Roma tomatoes can work, but the smaller varieties tend to hold their shape better and burst with more intense flavor when roasted.
• Garlic: Freshly minced garlic is highly recommended for the best flavor, but 1 teaspoon of garlic powder can be used in a pinch.
• Italian Seasoning: If you don’t have a pre-made blend, mix equal parts dried oregano, basil, and thyme. A pinch of red pepper flakes can add a little heat!
• Parmesan Cheese: Freshly grated Parmesan will melt beautifully and create a better crust than pre-shredded varieties, which sometimes contain anti-caking agents.
• Herbs: Fresh basil is particularly wonderful with this dish, especially if serving with pasta.

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Directions

Let’s get this delicious roasted vegetable dish into the oven!

1. Prepare for Roasting: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or simply give it a light coat of olive oil to prevent sticking.
2. Toss the Veggies: In a large mixing bowl, combine the sliced zucchini, sliced yellow squash, and halved cherry or grape tomatoes. Add in the minced garlic, olive oil, salt, black pepper, and dried Italian seasoning. Toss everything together really well, ensuring all the vegetables are evenly coated with the oil and seasonings.
3. Spread on Baking Sheet: Spread the seasoned vegetable mixture in a single layer on your prepared baking sheet. It’s important not to overcrowd the pan; if necessary, use two baking sheets to ensure the vegetables roast rather than steam.
4. Add Parmesan: Generously sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
5. Roast: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender, slightly golden around the edges, and the Parmesan cheese is beautifully melted and lightly browned. For an extra crispy and golden cheese topping, you can switch your oven to broil for 1-2 minutes at the very end, but watch it very closely to prevent burning!
6. Serve: Once done, remove the baking sheet from the oven and let it cool for a few minutes. If desired, garnish with freshly chopped basil or parsley for a burst of freshness. Serve warm as a scrumptious side dish, or get creative and serve it over pasta, rice, or quinoa for a light and healthy meal.

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Tips for Success

• Don’t Overcrowd the Pan: This is crucial for roasted vegetables! If you pile them too high, they’ll steam instead of roast, leading to soggy results. Use two baking sheets if needed.
• Cut Evenly: Slicing the zucchini and squash into similar thickness (1/4 inch rounds) ensures they cook evenly.
• High Heat Roasting: Roasting at 400°F (200°C) helps the vegetables get tender and develop those delicious caramelized edges quickly.
• Fresh Garlic & Herbs: While dried work, fresh garlic and optional fresh herbs (like basil or parsley at the end) truly elevate the flavor profile.

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Serving Suggestions and Pairings

This versatile roasted vegetable dish can complement almost any main course or stand alone as a light meal.

• Grilled or Baked Chicken/Fish: It’s a perfect light side for grilled chicken, baked salmon, or any lean protein.
• Pasta Toss: Toss the roasted veggies directly with cooked pasta, a little extra olive oil, and some Parmesan for a quick vegetarian meal. Our Classic Spaghetti Recipe with Homemade Sauce could be a great base for this!
• Grain Bowls: Serve over quinoa, farro, or brown rice for a healthy and satisfying lunch.
• Eggs: Add leftovers to scrambled eggs or an omelet for a flavorful breakfast.
• For other easy and comforting one-pan meals, you might enjoy our Mexican Chicken and Rice Casserole or our Sheet Pan Quesadillas for a quick dinner solution.

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Storage and Leftover Tips

This roasted veggie dish makes great leftovers, perfect for quick meals throughout the week.

• Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave for a quick warm-up, or for best results, spread them on a baking sheet and warm them in a preheated oven at 300°F (150°C) until heated through and the cheese crisps up slightly again. Avoid overheating, as the veggies can become mushy.
• Repurposing: Leftovers are fantastic tossed into a frittata, folded into an omelet, or added to a simple chicken wrap.

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More Recipes You Will Love

If you enjoyed the simplicity and deliciousness of these roasted vegetables, you’ll definitely want to check out some of our other easy-to-make, flavorful dishes:

• For another fantastic one-pan meal, explore This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
• If you love cheesy, comforting dinners, our Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinnersare a must-try.

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Final Thoughts

This Roasted Zucchini and Squash with Parmesan is truly a testament to how simple ingredients, when prepared thoughtfully, can create a side dish that’s both elegant and incredibly flavorful. It’s a wonderful way to bring fresh, seasonal vegetables to your table, adding a burst of color and nutrition to any meal. Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to master and guaranteed to please.

Give it a try, and I’m confident it will become a go-to in your recipe repertoire! We love hearing from you, so please share your thoughts and experiences in the comments below. And as always, for more delicious and approachable recipes, be sure to visit Chefmaniac.com. Happy cooking!