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baked zucchini and squash with cheese in a white pan on a striped cloth background

Italian Oven Roasted Zucchini and Squash

Jenni Cole
Italian style baked zucchini and squash combines fresh summer vegetables with parmesan cheese, basil, and balsamic vinegar. Healthy, gluten free, easy to make dairy free/vegan, and keto friendly.
4.82 from 11 votes
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Course Side Dishes
Cuisine Italian
Servings 8
Calories 91 kcal

Ingredients
  

  • 2 medium zucchini sliced
  • 2 medium yellow squash sliced
  • ¼ red onion diced
  • ½ lb cherry or grape tomatoes cut in half
  • 2 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon dried garlic
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • ⅓ cup parmesan cheese shredded
  • optional- balsamic vinegar to drizzle

Instructions
 

  • Preheat the oven to 400F and make sure the rack is in the middle.
  • Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
  • Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
  • After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper. 
  • Roast your vegetables in the oven.
  • After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese. 
  • Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
  • Serve immediately and enjoy!   

Notes

  • For even baking, make sure your zucchini and squash pieces are sliced as evenly as possible.
  • Be sure you add the parmesan cheese during the last 5-minutes of cooking so it doesn't overcook.
  • Add other vegetables including mushrooms, carrots, halved Brussel sprouts, broccoli, cauliflower, or butternut squash to your pan to create a very seasonal dish.
  • Lightly sprinkle your favorite bread crumbs on the vegetables when you add the parmesan cheese for additional crunch.
  • Sprinkle additional parmesan cheese on top just before serving.

Nutrition

Serving: 1gCalories: 91kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 2mgSodium: 205mgFiber: 2gSugar: 7g
Keyword baked, in oven, oven roasted, summer squash, with parmesan, yellow squash
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