There’s something wonderfully simple yet elegant about Roasted Parmesan Squash. With just a handful of ingredients, you can turn humble summer squash into a golden, crispy, and irresistibly cheesy side dish. The combination of tender roasted squash and nutty Parmesan creates a dish that’s both light and comforting. I first made this as a quick side for grilled chicken, and it ended up stealing the spotlight. The edges caramelize beautifully in the oven, while the cheese forms a delicate crust that’s absolutely addictive. Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is quick, healthy, and endlessly satisfying.
Why You’ll Love This Recipe
This dish is wonderfully versatile, easy to prepare, and ready in under 30 minutes. It’s naturally low-carb, gluten-free, and packed with flavor. You can serve it as a side, enjoy it as a snack, or even toss it into salads and pasta for extra texture. Plus, the roasted aroma of Parmesan and herbs makes your kitchen smell divine.
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Roasted Parmesan Squash: A Crispy, Flavorful Side Dish You’ll Make Again and Again
- Total Time: 30 minutes
- Yield: 4 servings
Description
A simple and delicious roasted parmesan squash recipe featuring tender, caramelized slices of yellow squash and zucchini topped with crispy, golden parmesan cheese — a perfect low-carb side dish for any meal.
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Slice the squash and zucchini into 1/4-inch thick rounds and place them in a large bowl.
- Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Arrange the slices in a single layer on the prepared baking sheet.
- Sprinkle grated Parmesan cheese evenly over the top of each slice.
- Roast for 15–20 minutes, or until the squash is tender and the cheese is golden and crisp.
- Remove from oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For extra crispiness, broil the squash for 1–2 minutes after roasting.
- Use freshly grated Parmesan for best flavor and texture.
- This dish pairs perfectly with grilled meats or pasta.
- Can also be made with only zucchini or only yellow squash if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yellow squash: The star of the show, with a mild, slightly sweet flavor that pairs perfectly with Parmesan. You can also mix in zucchini for color contrast.
Parmesan cheese: Freshly grated Parmesan melts into a crisp, golden crust that adds depth and a touch of saltiness. Avoid pre-shredded versions for best texture.
Olive oil: Helps the squash roast evenly and enhances its natural flavor. I’ve tried it with garlic-infused olive oil too—it adds a wonderful aroma.
Garlic powder: Brings subtle savory notes that complement the Parmesan beautifully.
Italian seasoning: A blend of herbs like oregano, basil, and thyme that gives the dish a Mediterranean flair.
Salt and pepper: Simple yet essential for seasoning and balance.
Fresh parsley: Adds a bright, fresh finish and a pop of color when sprinkled just before serving.
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Slice the yellow squash into ¼-inch rounds and pat them dry with paper towels to remove excess moisture.
In a large bowl, toss the squash slices with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet, ensuring none overlap.
Sprinkle a generous layer of grated Parmesan cheese over each slice. Bake for 20–25 minutes, flipping halfway through, until the squash is tender and the Parmesan is golden and crisp.
Remove from the oven and let them cool slightly before serving. Garnish with chopped parsley for a touch of freshness. I once added a pinch of smoked paprika before roasting—it gave the dish a subtle, smoky kick that was fantastic.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people and takes around 30 minutes total—10 minutes of prep and 20 minutes of baking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash on a baking sheet and warm in a 375°F (190°C) oven for about 8 minutes to re-crisp the cheese. Avoid microwaving, as it may soften the texture. You can also freeze them for up to a month, though they’re best enjoyed fresh.
Variations and Customizations
Zucchini and Squash Mix: Combine yellow squash and zucchini for a colorful medley that looks as good as it tastes.
Spicy Parmesan Squash: Add crushed red pepper flakes or cayenne powder for a gentle heat.
Garlic Butter Version: Toss the roasted squash in melted garlic butter right before serving for extra richness.
Herb Lover’s Twist: Use fresh rosemary, thyme, or basil instead of Italian seasoning for a more aromatic finish.
Cheesy Upgrade: Mix Parmesan with shredded mozzarella or Asiago for a gooier texture.
Low-Sodium Option: Use reduced-sodium Parmesan and skip additional salt for a lighter version.
Panko Crunch: Sprinkle seasoned breadcrumbs along with Parmesan for an added crispy bite.
Lemon Zest Finish: Add grated lemon zest before serving for a bright, refreshing note.
FAQs
Can I use zucchini instead of yellow squash?
Yes, zucchini works just as well and can be combined with yellow squash for variety.
Do I need to peel the squash?
No, the skin is thin and tender—it adds texture and color.
Can I make this in an air fryer?
Absolutely. Cook at 400°F (200°C) for about 10–12 minutes, flipping halfway through.
How can I make it crispier?
Pat the squash dry before baking and avoid overlapping slices on the baking sheet.
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan melts and browns more evenly.
Is this dish keto-friendly?
Yes, it’s low in carbs and fits perfectly into a keto or low-carb diet.
What can I serve it with?
It pairs beautifully with roasted chicken, grilled steak, or pasta dishes.
Can I add other vegetables?
Yes, try adding bell peppers or cherry tomatoes for more color and flavor.
Why is my squash soggy?
Too much moisture is the culprit—dry the slices thoroughly before roasting.
Can I use a convection oven?
Yes, reduce the temperature to 400°F (200°C) and check a few minutes earlier for doneness.
Conclusion
Roasted Parmesan Squash is the perfect example of how simple ingredients can create an unforgettable dish. Crispy on the edges, tender inside, and full of savory, cheesy goodness—it’s an easy side that elevates any meal. I’ve made this countless times, and it never fails to impress, whether served alongside roasted meats or enjoyed on its own. Once you try it, you’ll find yourself coming back to this recipe again and again—it’s that good.
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