Baked Parmesan Zucchini & Squash Medley

Baked Parmesan Zucchini & Squash Medley is a colorful and flavorful vegetable side dish that pairs the tender texture of zucchini and yellow squash with savory Parmesan and simple seasonings. Baked until golden and slightly crisp, this dish is easy to prepare and perfect for weeknight dinners or holiday tables.

Why You’ll Love This Recipe

This medley is quick, healthy, and packed with flavor. It highlights the natural sweetness of squash and zucchini, enhanced by a crisp Parmesan topping and aromatic herbs. It’s low-carb, gluten-free, and incredibly versatile—ideal as a side for chicken, fish, or pasta. The recipe is simple yet elegant, making it suitable for both everyday meals and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini (sliced into rounds)
• Yellow squash (sliced into rounds)
• Olive oil
• Garlic powder
• Italian seasoning
• Salt
• Black pepper
• Grated Parmesan cheese
• Fresh parsley (optional for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss zucchini and yellow squash slices with olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Arrange the slices in a single layer on the prepared baking sheet.
4. Sprinkle generously with grated Parmesan cheese.
5. Bake for 20–25 minutes, or until vegetables are tender and the Parmesan is golden and slightly crisp.
6. Garnish with chopped parsley before serving, if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

• Add Onions: Include red or sweet onions for additional flavor.
• Spicy Option: Add a pinch of red pepper flakes for mild heat.
• Cheese Blend: Use a mix of Parmesan and shredded mozzarella for a creamier finish.
• Breadcrumb Topping: Add a light sprinkle of seasoned breadcrumbs with the cheese for extra crunch.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it may make the vegetables soggy.

FAQs

Can I use only zucchini or only yellow squash?

Yes, you can use either one exclusively if preferred or based on availability.

Should I peel the zucchini and squash?

No, the skins are edible and provide texture and color. Just wash them thoroughly before slicing.

Can I make this recipe ahead of time?

It’s best served fresh, but you can prep the ingredients and season them in advance. Bake just before serving.

Is it necessary to use parchment paper?

It helps prevent sticking and makes cleanup easier, but it’s not required if you grease the pan.

What’s the best way to get even slices?

Use a sharp knife or a mandoline slicer for uniform, thin slices that cook evenly.

Can I use fresh herbs instead of dried seasoning?

Yes, add fresh chopped herbs like thyme or basil after baking for the best flavor.

How do I prevent soggy vegetables?

Don’t overcrowd the pan, and slice the vegetables evenly to promote even roasting.

Can I freeze leftovers?

Freezing is not recommended, as squash becomes watery and mushy once thawed.

Is this dish keto-friendly?

Yes, it’s low in carbohydrates and fits well in a keto or low-carb eating plan.

What can I serve with this medley?

It pairs well with grilled chicken, fish, steak, or pasta dishes.

Conclusion

Baked Parmesan Zucchini & Squash Medley is a deliciously simple side dish that celebrates the natural flavors of seasonal vegetables. With just a few pantry staples and minimal prep, you can create a healthy, flavorful accompaniment that’s both comforting and elegant. Perfect for any meal, it’s a recipe you’ll return to all year round.

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