Oven Roasted Parmesan Squash and Zucchini is the perfect summer side dish. Fresh squash and zucchini are perfectly complimented by savory garlic and parmesan cheese.
In the summertime I just can’t get enough of fresh veggies. I love to shop at the local farmer’s market or the produce stand up the road from my house. Two of my favorite things to buy are always yellow squash and zucchini.
These two vegetables are so versatile and easy to cook. This oven roasted version is one of our favorites. We love how tender the veggies are and the extra flavor from the seasoning and cheese.
What is the difference between Yellow Squash and Zucchini?
Yellow Squash and Zucchini are both what we often call summer squash. For the most part they are completely interchangeable but there are a few subtle differences outside of appearance. Zucchini is usually harvested in the mid- summer while yellow squash is harvested in the early fall. Another difference is yellow squash has more seeds. Both vegetables have a mild sweet flavor that make them favorites to be prepared in a a variety of ways.
Are squash and zucchini low in carbohydrates?
Yes! While they are not carb free foods both yellow squash and zucchini are very low in carbohydrates. Yellow squash has about 7 grams of carbohydrates per cup while zucchini has around 5 grams of carbohydrates per cup.
My tip for making this recipe:
Line your sheet pan with foil before you cook the veggies. This will make cleaning up a ton easier. This can get a little messy with all the gooey, melty cheese.
Begin by cutting the squash and zucchini in to half inch thick slices. Then, in a bowl mix together garlic and olive oil. Then toss the squash and zucchini in mixture. Line the slices up on the sheet pan then cover with Parmesan cheese. Place in a 350º oven for 30 minutes or until cheese is bubbly and golden brown. Season with fresh cracked black pepper and serve immediately.
Happy Cooking Y’all!
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Oven Roasted Parmesan Squash and Zucchini
- 2 small zucchini
- 2 small yellow squash
- 3 cloves garlic finely minced or 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 1 cup parmesan cheese
- fresh cracked black pepper to taste