Parmesan Crusted Zucchini and Yellow Squash
Do you have zucchini and yellow squash growing out your ears? This crispy parmesan crusted zucchini and yellow squash recipe is possibly the easiest summer side dish of all time, and a great way to use up garden veggies! I have a hard time not eating the entire batch single-handedly.
This post was originally published on August 16, 2016.
Tonight Eric took Charlotte out on a Daddy-daughter date. She counted down the hours from the minute she woke up this morning until they left at 6pm. They also got married last week sometime, so I feel like I should be getting jealous here pretty soon.
You tell me who makes the better couple. I can’t decide.
I was “the roommate” during the dating scenes leading up to the blessed event. (Their courtship sounded suspiciously like mine and Eric’s.) Truman was the marriage officiator. You can send wedding gifts to…just kidding.
The other day my friend Hannah told me that her 6-year-old son was telling her about how she and him were going to get married. “Sure,” she said, playing along and not paying much attention. Then he started getting more specific. “So when we have kids, I guess they will have 2 dads then right? Because I’ll be the dad, and Dad will still be Dad, and you’ll be the mom.” Uuuuh sure kid.
How to make parmesan crusted zucchini and yellow squash
So how is your garden growing this summer? Did you plant one? We did, but pretty late. It’s not the end of the world since we’re in California, but our zucchini and yellow squash are still just little babes. I still wanted to try out this recipe though, ever since I saw my sister-in-law make it a few weeks ago. She got the idea from our cousin Lani, who is an amazing and intuitive cook. (She’s the one who inspired these Roasted Sweet Potatoes and Brussels Sprouts.)
This seems like such a “duh” recipe, but I had never tried it and it is SO GOOD! Is there anything better than a crispy parmesan crust, I ask you? I didn’t think so. Plus it’s just so easy and quick. I am the laziest when it comes to side dishes (seriously…baby carrots, anyone?) but even I can handle this one. Baked zucchini and squash for the win!
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Parmesan Crusted Zucchini and Yellow Squash
Serves 6 adjust servingsDo you have zucchini and yellow squash growing out your ears? This crispy parmesan crusted zucchini and yellow squash recipe is possibly the easiest summer side dish of all time, and a great way to use up garden veggies! I have a hard time not eating the entire batch single-handedly.
Ingredients
- 2 small zucchini
- 2 small yellow squash
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- fresh cracked pepper to taste (I like lots!)
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)
- Slice the zucchini and yellow squash into 1/8 inch rounds. You can half the rounds if you are a small-bite person, totally up to you.
- Add the sliced squash to a large bowl, and add olive oil, salt, and pepper. Stir to coat.
- Spread the oiled zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.
- Sprinkle the pan evenly with shredded cheese.
- Roast at 400 for 9-10 minutes until tender.
- Turn on your broiler and move the pan up to the very top rack. Broil on high for 2-3 minutes. Don't walk away!
- Check it until it is as brown and crispy as you like it.
- Serve immediately.
by The Food Charlatan
More ideas for how to use up that summer squash!
10 Minute Sauteed Zucchini and Squash Side Dish << this one is even faster, and you don’t have to turn on the oven.
Zucchini Pizza Bites <<another recipe where I could eat THE WHOLE PAN.
Cauliflower Rice Skillet with Zucchini and Kielbasa: (super low carb! Super delish!)
From the archives: Italian Sausage with Tomatoes and Penne (and yellow squash). I just made this recipe again a few weeks ago and it is still just as awesome as when I posted it back in 2011, a month after I started this blog.
More ways to love zucchini!!
Baked Garlic Parmesan Zucchini Chips from Diethood << these look amazing!
Parmesan-Crusted Zucchini Oven Fries from Diary of a Recipe Collector
Zucchini Crisps with Sriracha Greek Yogurt Sauce from Smile Sandwich
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Didn’t change a thing. We loved it! If I changed anything I would reduce the salt to 1/2 tsp since the parmesan is already salty.
Hey Linda! Thanks for the tip! I’m so glad you enjoyed it.
I want to tell you that I love zucchini and yellow squash. Two of my favorite vegetables that I look forward to in the summer. I like to saute them with onions and olive oil and a dash of salt and pepper. I’ve been known to eat them for breakfast.
The BIG thing I want to tell you is that I make the Texas Cowboy cookies by your recipe. It has become my favorite cookie – the coconut and cornflakes add so much texture to the cookies along with the oats. I’ve always liked oatmeal cookies with choc chips but your recipe is simply GREAT! So glad I found you on your blog and tried the Texas Cowboy cookies. Delicious!
I added some Brussel Sprouts – absolutely delicious. Will be making this again. Next time will add some mushrooms and bacon. Great for a KETO diet, too!
Mushrooms and bacon, great idea!! Thanks for the idea Diana! And yes, perfect for Keto!!
We enjoyed this greatly! Adding a little extra pepper did the trick! Loved it!
Extra pepper for the win! I’m so glad you liked it Betty. Thanks for the review!
I literally just finished cooking this recipe 2 min ago. Husband isn’t home yet and that’s awful cause this turned out AMAZING! I did a silly thing and bought cucumber instead of zucchini (don’t ask), so I quickly stashed that and quartered some mushrooms to go with the yellow squash. I also decided to throw in some garlic powder during the tossing phase. Oh darlin, this is great. I’m going to use this EVERY time I roast ANY veggie. THANK YOU!!!
YAY! I’m so glad you liked it Alexandra! And good idea with the mushrooms. And don’t feel dumb about grabbing a cucumber instead of a zucchini, just the other day I got parsley instead of cilantro. NOOO!!! :) Thanks for the review!!
This looks delicious, Karen! I’m totally the same when it comes to side dishes – I mean, I just spent all evening making the main dish, so I’m not going to spend another hour (and 50 dishes) making a side… ;D So yes, there has been a bit of asparagus and zuchinni/squash sides this summer – you can’t beat under 15 min of prep and 15 min cook time!
I told Lucas that he’s going to have to be prepared to be married to Zoella someday and he looked at me like I was insane. Hahaha. I guess I should have given him some context ;) Truman can officiate.
yes to ALL the cheesy squash!! the perfect summer side dish
Amen! Thanks Heather!!
That is too sweet that they got married!! haha Although I guess you two do make the better couple! ;) I loveee anything with zucchini and squash – this sounds awesome!
There is so much zucchini around here. I’m definitely going to make this to use some of it up. Got to love zucchini and cheese!
This is awesome!!! Your kids are so funny! I made a dish like this awhile back and I can attest it is YUMMY!
It’s so good right Chels!!!!!
Love the family photos you always share. So sweet! I have so much zucchini right now and this looks like the perfect cheesy way to use it up. Sometimes the simple recipes are the best!
Thanks Karen! I love them too, but they are my family so I guess that’s to be expected :) If you have tons of zucchini then this is definitely the recipe for you! So easy!
Kids these days…they grow up so fast! And no, there are few things better than a crispy parmesan crust. Side dish win!
They really do right Amy? I’m glad we’re on the same page crispy-wise :)
Wow, that is a funny story Karen! and I love the picture of Charlotte and Eric getting married. What again is your role in this happy family situration? I don’t remember . . .
Aren’t they so cute? Oh and I’m definitely the supportive roommate in this story. :)