If you’re craving a simple yet irresistibly flavorful vegetable side, the Baked Yellow Squash and Zucchini with Parmesan Recipe is going to be your new best friend in the kitchen. This dish combines tender, caramelized slices of yellow squash and zucchini with a sprinkle of fragrant herbs and a golden crust of Parmesan cheese that adds just the right amount of savory richness. It’s quick to prepare, beautifully colorful, and perfect for any meal, whether you’re cozying up for a family dinner or impressing guests with a fresh, seasonal side.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but make all the difference when it comes to taste, texture, and appearance. Each element highlights the natural sweetness of the squash and zucchini, while the herbs and Parmesan create layers of flavor and a delightful finish.
- Yellow squash, 2 medium, sliced: Offers a tender texture and bright, sunny color that’s as inviting as summer itself.
- Zucchini, 2 medium, sliced: Adds a slightly firmer bite and mild flavor to balance the yellow squash beautifully.
- Olive oil, 2 tbsp: Helps roast the vegetables to golden perfection and keeps them wonderfully moist.
- Garlic powder, 1 tsp: Infuses a gentle kick of savory warmth without overpowering the delicate veggies.
- Dried thyme, 1 tsp: Brings an earthy, aromatic essence that pairs beautifully with squash and zucchini.
- Salt and pepper, to taste: Essential seasonings that enhance all the natural flavors with simple precision.
- Grated Parmesan cheese, 1/4 cup (optional): Adds a crispy, nutty crust that turns this humble dish into a mouthwatering delight.
How to Make Baked Yellow Squash and Zucchini with Parmesan Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting the squash and zucchini evenly, getting them tender and lightly caramelized without turning mushy.
Step 2: Toss the Vegetables
In a large mixing bowl, combine the sliced yellow squash and zucchini with the olive oil, garlic powder, dried thyme, salt, and pepper. Make sure each slice is well-coated; this step ensures a burst of flavor in every single bite.
Step 3: Arrange on a Baking Sheet
Spread the seasoned vegetables out in a single layer on your baking sheet. Giving them space allows the edges to crisp up nicely and prevents them from steaming.
Step 4: Bake to Perfection
Pop the baking sheet into the oven and bake for 20 to 25 minutes. About halfway through, give everything a good stir so the vegetables cook evenly and get that lovely golden hue on all sides.
Step 5: Add Your Parmesan Touch
If you love a bit of cheesy goodness, sprinkle the grated Parmesan over the vegetables during the last 5 minutes of baking. This creates a crispy, flavorful topping that’s truly addictive.
Step 6: Serve Warm
Once out of the oven, give the dish a final stir and serve it up warm. The inviting aroma and beautiful textures make this a comforting and satisfying side that complements almost any main course.
How to Serve Baked Yellow Squash and Zucchini with Parmesan Recipe
Garnishes
Fresh herbs like chopped parsley or basil can brighten up the presentation and add a pop of freshness that contrasts beautifully with the roasted squash. A squeeze of lemon juice just before serving adds a lovely zing to complement the Parmesan richness.
Side Dishes
This Baked Yellow Squash and Zucchini with Parmesan Recipe pairs wonderfully with grilled chicken, roasted meats, or even a hearty grain like quinoa or farro. It’s a perfect balance of veggies on your plate that makes any meal feel wholesome.
Creative Ways to Present
For a fancy twist, serve the baked squash and zucchini in individual ramekins topped with extra cheese and herbs. Or layer them over creamy polenta or risotto for an elegant vegetarian main. The vibrant colors will make your dish stand out beautifully on any table.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors will actually deepen overnight, making for a tasty next-day side or addition to salads and wraps.
Freezing
While freezing is possible, it’s best to skip it for this particular dish since the texture of cooked squash and zucchini can become mushy after thawing. Instead, enjoy it fresh or refrigerated within a few days.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven for 10 minutes, or until warmed through. This helps maintain the lovely roasted texture better than microwaving, which can make the veggies soggy.
FAQs
Can I use other herbs instead of thyme?
Absolutely! Rosemary, oregano, or even basil can work beautifully here. Just adjust the amount to your flavor preference and keep the thyme out for a slightly different but delicious twist.
Is Parmesan cheese necessary?
The Parmesan is optional but highly recommended for that nutty, crispy finish. If you want a dairy-free option, nutritional yeast can be a tasty alternative that still delivers umami flavor.
Can I add other vegetables to this recipe?
Feel free to experiment! Thinly sliced bell peppers, cherry tomatoes, or mushrooms can be added, but keep the slices uniform in size so everything cooks evenly.
How can I make this dish vegan?
Simply skip the Parmesan cheese or replace it with a plant-based alternative like vegan cheese or nutritional yeast, and you’ll have a totally vegan-friendly side dish.
Does this recipe work as a warm salad?
Yes! Let the baked squash and zucchini cool slightly and toss with some fresh greens, a drizzle of vinaigrette, and toasted nuts for a delightful warm salad that feels light but satisfying.
Final Thoughts
There’s something truly comforting about the simplicity and warmth of the Baked Yellow Squash and Zucchini with Parmesan Recipe. It’s one of those dishes that feels homemade and special at the same time—brilliant for weeknight dinners or weekend gatherings. I can’t wait for you to give it a try and make it your go-to veggie side. Happy baking and happy eating!
Print
Baked Yellow Squash and Zucchini with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple and delicious baked squash dish featuring tender yellow squash and zucchini seasoned with garlic, thyme, and olive oil, finished with a golden Parmesan cheese topping. Perfect as a healthy side dish for any meal.
Ingredients
Squash and Seasoning
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Topping
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat while preparing the squash.
- Season the squash: In a large bowl, combine the sliced yellow squash and zucchini. Drizzle with olive oil, then sprinkle garlic powder, dried thyme, salt, and pepper over the vegetables. Toss thoroughly to coat all slices evenly with the seasoning and oil.
- Arrange on baking sheet: Spread the seasoned squash and zucchini slices out in a single layer on a baking sheet. This ensures even cooking and browning.
- Bake the vegetables: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Stir the vegetables halfway through the cooking time to promote even tenderness and slight golden color.
- Add Parmesan (optional): If using Parmesan cheese, sprinkle it evenly over the squash during the last 5 minutes of baking to allow it to melt and brown lightly.
- Serve warm: Once baked and slightly golden, remove from the oven and serve immediately as a flavorful and healthy side dish.
Notes
- Use fresh and firm zucchinis and yellow squash for the best texture.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning amounts to your taste, especially salt and pepper.
- To reduce cook time, slice squash thinner or preheat the baking sheet.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
