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Parmesan Roasted Zucchini and Squash

Parmesan Roasted Zucchini and Squash

Are you tired of bland vegetable side dishes that leave your taste buds begging for excitement? Get ready to transform ordinary zucchini and squash into a mouthwatering culinary masterpiece that will have everyone at the table asking for seconds! This Italian-inspired roasted vegetable dish is not just a side – it's a crispy, cheesy sensation that turns simple vegetables into a gourmet experience in just 35 minutes. Prepare to elevate your cooking game and impress your family and friends with this ridiculously easy yet incredibly delicious recipe!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 2 zucchinis, sliced
  2. 2 yellow squashes, sliced
  3. 1/4 cup grated Parmesan cheese
  4. 2 tablespoons olive oil
  5. Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
  2. Wash the zucchinis and yellow squashes thoroughly under cool running water. Pat them dry with clean paper towels to remove excess moisture.
  3. Using a sharp knife, slice the zucchinis and yellow squashes into uniform 1/4-inch thick rounds. Consistent thickness ensures even cooking and roasting.
  4. In a large mixing bowl, combine the sliced zucchini and squash. Drizzle olive oil over the vegetables and toss gently to coat each slice evenly.
  5. Sprinkle salt and freshly ground black pepper over the oiled vegetables. Mix carefully to distribute the seasoning uniformly.
  6. Arrange the vegetable slices in a single layer on the prepared baking sheet, ensuring they are not overlapping to allow proper roasting and browning.
  7. Generously sprinkle grated Parmesan cheese over the vegetable slices, covering them evenly for maximum flavor and crispy texture.
  8. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the edges of the vegetables are golden brown and the Parmesan is crispy.
  9. Remove from the oven and let the roasted vegetables rest for 2-3 minutes to allow the cheese to set and cool slightly.
  10. Transfer to a serving platter and garnish with additional fresh herbs like chopped parsley or basil if desired. Serve hot as a delicious side dish.

Tips

  1. Slice Consistency is Key: Use a sharp knife to cut zucchini and squash into uniform 1/4-inch thick rounds. This ensures even cooking and prevents some pieces from burning while others remain undercooked.
  2. Don't Overcrowd the Pan: Spread vegetables in a single layer with some space between slices. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy texture.
  3. Pat Vegetables Dry: Remove excess moisture before roasting to help achieve a perfect golden-brown finish and prevent soggy results.
  4. Quality Parmesan Makes a Difference: Use freshly grated Parmesan cheese for the best flavor and crispiest texture. Pre-grated cheese won't melt and brown as beautifully.
  5. Watch Closely in the Final Minutes: The difference between perfectly roasted and burnt is just a minute or two. Keep an eye on the vegetables in the last 5 minutes of cooking.
  6. Experiment with Herbs: Try adding dried oregano, thyme, or rosemary to the olive oil coating for an extra flavor dimension.
  7. Serve Immediately: These roasted vegetables are best enjoyed hot and crispy right out of the oven when the Parmesan is at its crunchiest.

Nutrition Facts

Calories: 75kcal

Carbohydrates: 5g

Protein: 3g

Fat: 5g

Saturated Fat: g

Cholesterol: 5mg

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