Have you ever planted one little extra zucchini plant in your garden and suddenly had enough squash to feed the neighborhood? It’s the garden veggie that just keeps giving and giving and giving… so having a long list of ways to cook it is always helpful. This option, though, is probably my very favorite way to eat the bountiful green squash – it takes all of fifteen minutes to make and the zucchini melts in your mouth while the parmesan gives it a subtle little crunch. So yummy and so simple.
To really get these coated evenly, you’ll want to toss the ingredients together in a bowl. That’s just olive oil, garlic powder, salt, and pepper, but you want to make sure the zucchini is really evenly coated in it. Drizzling and sprinkling won’t quite get you there.
When you arrange them on the baking sheet, take care to put them in a single layer – even better if they’re not touching each other – that way they roast instead of steam. The parmesan goes over the top and helps them get a light cheesy crunch which is a delicious contrast to the tender squash.
They’re garlicky and just a little bit cheesy, but the zucchini still shines through. It’s such an easy side dish – the kind you’ll make again and again and again.
Oven Roasted Parmesan Zucchini
Serves 4 Prep 5m Cook 10m
- 4 large zucchini or summer squash
- 2 teaspoons garlic powder
- 1/3 cup parmesan cheese, freshly grated
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F.
- Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.
- Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.
- Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.
Recipe adapted from Made To Be a Momma.