Roasted Summer Squash with Parmesan

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Roasted Summer Squash with Parmesan is a perfect side dish to showcase the fresh flavors of summer produce. The thin rounds of yellow squash and zucchini get roasted until tender and golden, then topped with freshly grated Parmesan and a sprinkle of herbs for a simple but irresistible finish.

Whether you’re looking for a healthy snack, a light summer dinner idea, or a way to use up your garden bounty, this recipe checks all the boxes. It’s quick to make, packed with flavor, and goes with just about everything.

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Why You’ll Love This Roasted Summer Squash with Parmesan

This recipe is a weeknight dream. It’s ready in under 30 minutes, gluten-free, low-carb, and a smart way to get more veggies on the table. The Parmesan adds a savory kick and a crispy golden crust that makes every bite crave-worthy.

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What Type of Squash Should I Use for Roasting?

The best choices are yellow squash and zucchini. Both have tender skin and mild flavors that roast beautifully and absorb seasonings well. For visual appeal, use both in combination to get that lovely contrast of green and gold on your plate.

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Ingredients for the Roasted Summer Squash with Parmesan

Yellow Squash – Light and tender, these roast quickly and develop sweet caramelized edges.

Zucchini – Balances the yellow squash with its slightly firmer texture and earthy flavor.

Olive Oil – Helps the squash crisp in the oven and adds richness.

Parmesan Cheese – Freshly grated Parm is key for that nutty, salty topping that browns to perfection.

Garlic Powder – Adds a subtle garlicky depth without overpowering the squash.

Italian Seasoning – A blend of herbs that ties everything together.

Salt and Pepper – For seasoning and balance.

Fresh Parsley or Thyme – Optional, but highly recommended for a fresh, herby finish.

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How To Make the Roasted Summer Squash with Parmesan

Step 1: Prep the Oven and Squash

Preheat your oven to 425°F (220°C). Slice 2 medium yellow squash and 2 medium zucchinis into 1/4-inch thick rounds. Pat them dry with a paper towel to remove excess moisture for better roasting.

Step 2: Season the Squash

In a large bowl, toss the squash slices with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat evenly.

Step 3: Roast

Arrange the slices in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until the edges are golden and slightly crispy.

Step 4: Add the Parmesan

Remove the tray from the oven and immediately sprinkle 1/2 cup freshly grated Parmesan cheese evenly over the squash. Return to the oven for 3-5 more minutes until the cheese melts and lightly browns.

Step 5: Garnish and Serve

Transfer to a serving platter and sprinkle with chopped fresh parsley or thyme. Serve warm.

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How to Serve and Store Roasted Summer Squash with Parmesan

This recipe yields about 4 servings, making it great for small dinners or meal prep. Serve it hot out of the oven for best texture. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet or the oven to restore crispiness.

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What to Serve With Roasted Summer Squash with Parmesan?

H3: Grilled Chicken Breasts

A light protein option that balances the veggie-forward side.

H3: Herb Quinoa Salad

The nutty flavor and fresh herbs in quinoa are a great match.

H3: Baked Salmon

Savory and rich, salmon contrasts beautifully with the roasted squash.

H3: Garlic Butter Pasta

An easy vegetarian dinner when paired with the squash.

H3: Fried Vegetable Egg Rolls

Try them with this recipe for a fun veggie-loaded combo Fried Vegetable Egg Rolls

H3: Tropical Fruit Salad

Add brightness to your plate with this refreshing mix Tropical Fruit Salad with Honey Lime Dressing

H3: Vegan Breakfast Quesadillas

A creative brunch side dish that surprises Vegan Breakfast Quesadillas

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Frequently Asked Questions

Can I use only one type of squash?

Absolutely! You can stick to just yellow squash or zucchini based on what you have on hand.

How do I avoid soggy squash?

Be sure to pat your squash slices dry before roasting. Also, don’t overcrowd the pan – give them space to roast, not steam.

Can I use pre-grated Parmesan?

Freshly grated is best for flavor and melting, but pre-grated can work in a pinch.

Is this recipe keto-friendly?

Yes, this dish is naturally low in carbs and fits perfectly in a keto or low-carb eating plan.

Can I make this in the air fryer?

Yes! Cook at 400°F for 10-12 minutes, flipping halfway through. Add Parmesan in the last few minutes.

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Save This Pin For Later

📌 Save this recipe to your Pinterest veggie board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use all zucchini or a mix? Did you go heavy on the cheese?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other roast better!

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Conclusion

Roasted Summer Squash with Parmesan is one of those simple yet magical recipes that lets the ingredients shine. Whether it’s a side for your grilled dinner or a dish for Sunday meal prep, you’ll find yourself coming back to this again and again.

For more healthy and flavorful food ideas, check out the delicious daily recipes on Meals We Share.

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