Roasted Garlic Parmesan Zucchini & Squash Bake

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Created on August 5th, 2025 at 06:31 pm

Garlic Parmesan Zucchini & Squash

This cheesy, garlicky zucchini and squash medley is the definition of cozy, low-effort comfort food. It’s colorful, fragrant, and magically turns garden leftovers into a craveable side dish.

⏱️ Time Breakdown:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

📝 Ingredients List:

2 medium zucchinis, sliced into ¼-inch rounds
2 yellow squash, sliced into ¼-inch rounds
3–4 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tbsp olive oil (or avocado oil)
Salt, to taste
Black pepper, to taste
Optional: pinch of red pepper flakes or Italian seasoning

👩‍🍳 Step-by-Step Instructions:

Preheat your oven to 425°F (220°C). If you forget, it’s fine — just start slicing!
Slice zucchini and squash into ¼-inch rounds. Uniform slices = even cooking.
Toss the veggies with olive oil, garlic, salt, pepper, and optional spices in a large bowl.
Spread the mixture on a baking sheet in a single layer. Don’t crowd too much or they’ll steam.
Roast for 18–20 minutes, until tender with lightly browned edges 🍃
Sprinkle Parmesan cheese over the veggies.
Broil for 2–3 minutes, until the cheese is golden and bubbly 🔥 (Watch it closely!)
Cool slightly before serving — molten cheese is no joke.

💡 Pro Tips Section:

Storage: Best fresh, but leftovers last up to 2 days in an airtight container. Reheat in the oven for best texture.
Substitutions: Use all zucchini if you’re out of squash, or swap olive oil for avocado oil.
Add-ons: Crumbled bacon or a squeeze of lemon at the end adds depth.
Serving Idea: Pairs perfectly with roasted chicken or served on toast with a fried egg.

📊 Nutrition Info:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.