Description
Baked Parmesan Zucchini & Squash Medley is a colorful, easy-to-make side dish that features tender rounds of zucchini and yellow squash seasoned with herbs and topped with golden, crisp Parmesan. A healthy, flavorful choice for everyday meals or special occasions.
Ingredients
Units
Scale
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss zucchini and yellow squash with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Arrange squash slices in a single layer on the prepared baking sheet.
- Sprinkle evenly with grated Parmesan cheese.
- Bake for 20–25 minutes, or until vegetables are tender and Parmesan is golden and crisp.
- Garnish with chopped parsley before serving, if desired.
Notes
- Use a mandoline slicer for even cuts and consistent baking.
- Do not overcrowd the pan to ensure crisp edges.
- Try mixing in red onion slices for added depth of flavor.
- Reheat leftovers in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 4g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg