Parmesan Baked Squash and Zucchini


  • 2 zucchinis, quartered lengthwise

  • 2 yellow squash, quartered lengthwise

  • ⅓ cup parmesan, grated

  • ½ tsp. dried thyme

  • ½ tsp. dried oregano

  • ¼ tsp. garlic powder

  • ½ tsp. kosher salt (or sea salt)

  • ¼ tsp. ground black pepper

  • 1 tbsp. olive oil


  1. Preheat the oven to 350 degrees.

  2. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.

  3. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.

  4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.

  5. Add the parmesan-spice mixture and toss to coat.

  6. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.

  7. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.

  8. Place into the oven and bake until tender, about 15-18 minutes.

Recipe by    A Sweet Pea Chef   .

Recipe by A Sweet Pea Chef.

recipe, recipesDan Nehring