Name: Easy Garlic Parmesan Zucchini and Squash Medley
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 medium zucchini, halved and sliced 1/4-inch; 2 medium yellow squash, halved and sliced 1/4-inch; 3 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon Italian seasoning; Pinch red pepper flakes (optional); 1/2 cup freshly grated Parmesan cheese; 1 teaspoon lemon zest (optional); 2 tablespoons chopped fresh parsley or basil; 1/4 cup panko breadcrumbs (optional)

Description

A quick, flavorful summer side featuring zucchini, yellow squash, garlic, and Parmesan—roasted to tender, golden perfection with bright herbs.

Ingredients

Scale

2 medium zucchini, halved and sliced 1/4-inch

2 medium yellow squash, halved and sliced 1/4-inch

3 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon Italian seasoning

Pinch red pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest (optional)

2 tablespoons chopped fresh parsley or basil

1/4 cup panko breadcrumbs (optional)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. Pat zucchini and squash dry; excess moisture causes sogginess.

3. Toss slices with olive oil, garlic, salt, pepper, Italian seasoning, and red pepper flakes.

4. Spread in a single layer on the sheet; avoid overcrowding.

5. Roast 10 minutes, then toss and redistribute.

6. Sprinkle Parmesan (and panko if using) over vegetables.

7. Roast 4–6 minutes more until tender with golden edges.

8. Finish with lemon zest and herbs; taste and adjust seasoning.

9. Serve hot as a side with chicken, fish, steak, or pasta.

10. Alternative: Sauté 6–8 minutes or air fry at 380°F for 10–12 minutes; add Parmesan in the last 2 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 140 kcal
Sodium: 300 mg
Fat: 9 g
Carbohydrates: 10 g
Protein: 6 g