Do you have zucchini and yellow squash in abundance? This crispy Parmesan-crusted zucchini and yellow squash is possibly the simplest summer side dish and an excellent way to use up garden vegetables. It’s so good I often find myself eating the whole batch. Originally published August 16, 2016.
Table of Contents
- Parmesan squash and zucchini: the easiest side dish
- What’s the difference between summer squash and zucchini?
- Ingredients for Parmesan-crusted zucchini and squash
- How to make Parmesan squash and zucchini
- Do you cook zucchini with the skin on?
- How do you keep zucchini from getting soggy when roasting?
- Tips and substitutions for Parmesan zucchini
- What to serve with Parmesan yellow squash
- Storing & reheating baked Parmesan zucchini
- More ideas for using summer squash
- Parmesan Crusted Zucchini and Yellow Squash Recipe
Tonight Eric took Charlotte on a daddy-daughter date. She counted down the hours from the moment she woke up until they left at 6 pm. They even staged a little mock wedding earlier, which had me playing the role of the roommate—funny how these things echo real life.
I first saw this version of Parmesan-crusted squash made by my sister-in-law a few weeks ago. The idea came from a relative who’s a great, intuitive cook. It felt like one of those obvious-but-genius recipes—I had to try it.
Parmesan squash and zucchini: the easiest side dish
How’s your garden this summer? Even if your plants are late, this recipe is worth trying with whatever squash you have. It’s incredibly simple and delivers a crisp, cheesy topping that elevates otherwise humble vegetables.
This healthy, flavorful side takes just a handful of ingredients and about 16 minutes total to make—quick enough for busy weeknights or last-minute guests. It’s an easy way to add a bright, seasonal vegetable to any meal.
Featured Comment
“This recipe is delicious! I found it while looking for new ways to prepare yellow squash and zucchini — it’s become one of my go-to recipes!” – Shelly
What’s the difference between summer squash and zucchini?
Zucchini and yellow (summer) squash are similar but have small differences that affect texture and flavor.
Color: Zucchini is green; yellow squash is bright yellow—both add color to summer plates.
Flavor: Yellow squash tends to be a touch sweeter and more buttery, while zucchini has a slightly richer, more vegetal bite.
Shape: Zucchini is usually straight, while summer squash often has a wider, rounded bottom.
Ingredients for Parmesan-crusted zucchini and squash
Simple pantry ingredients make this dish fast and flavorful. The essentials:
- Parmesan cheese (grated)
- Zucchini
- Yellow squash
- Olive oil
- Salt and pepper
How to make Parmesan squash and zucchini
This is truly a fuss-free recipe.
Start by lining a baking sheet with foil for easy cleanup. Slice the squash into thin rounds—about 1/8-inch thick works well.
Toss the slices with olive oil, salt, and pepper, then arrange them in a single layer on the prepared pan. Scatter grated Parmesan over the top and roast at 400°F for about 10 minutes, until the squash is tender. For a golden, crisp finish, move the pan to the top rack and broil 2–3 minutes—watch closely to avoid burning.
Do you cook zucchini with the skin on?
Yes. The skin is thin and becomes tender when cooked, and it contains valuable nutrients. Just be sure to wash the outside thoroughly before slicing.
How do you keep zucchini from getting soggy when roasting?
Zucchini has high water content, but you can keep it crisp by following a few simple tips:
- Use only enough oil to lightly coat the slices.
- Roast at a high temperature (about 400°F) so the squash browns before getting mushy.
- Arrange the slices in a single layer so hot air can circulate and moisture can evaporate.
Tips and substitutions for Parmesan zucchini
- Slice thickness: 1/8-inch rounds are a good target. Halve the rounds if you prefer smaller bites.
- Freshly shredded cheese has a better texture and flavor, but pre-shredded works in a pinch.
- Substitute cheeses freely: cheddar, Gruyère, Emmental, or Grana Padano all work well.
- Add spices: Italian seasoning, garlic powder, cayenne, thyme, or parsley are great options.
- For extra browning, broil on the top rack for a couple minutes—but don’t leave the kitchen.
What to serve with Parmesan yellow squash
This Parmesan-crusted squash pairs beautifully with many summer mains. Try it alongside roasted or grilled meats, casseroles, pasta bakes, or sandwiches. It also complements vegetarian mains like tomato-basil vegetable bakes or grain bowls.
Storing & reheating baked Parmesan zucchini
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer at 400°F until warmed through for the best texture. Microwaving is faster but will soften the crust.
More ideas for using summer squash
- Quick sautéed zucchini and squash as a no-oven side
- Zucchini pizza bites for a fun appetizer
- Cauliflower rice skillet with zucchini and kielbasa for a low-carb option
- Classic pasta or sausage dishes that incorporate squash
Parmesan Crusted Zucchini and Yellow Squash
Ingredients
- 2 small zucchini
- 2 small yellow squash
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- Freshly cracked pepper, to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup (optional).
- Slice zucchini and yellow squash into 1/8-inch rounds. Halve rounds if you prefer smaller pieces.
- Place the slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
- Arrange the oiled slices in a single layer on the prepared baking sheet.
- Sprinkle grated Parmesan evenly over the slices.
- Roast at 400°F for 9–10 minutes, until tender.
- Move the pan to the top rack and broil on high for 2–3 minutes until the cheese browns and crisps—watch closely.
- Serve immediately.
Notes
Spread the slices in a single layer so they get crisp. Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in an air fryer or oven at 400°F for best texture; the microwave will soften the crust.