Roasted Zucchini (And Summer Squash) With Parmesan

What Makes This Recipe Work

Roasting at 425 degrees F (220 C) drives off surface moisture fast, so the edges brown while the interior stays firm. A dusting of Parmesan added near the end melts into a savory crust without burning.

Ingredients for Roasted Zucchini (And Summer Squash) With Parmesan

• 2 lb (900 g) zucchini and yellow summer squash (about 4 medium)
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder
• 1/2 cup (50 g) grated Parmesan
• Optional: 1 tbsp fresh lemon juice and 1 tbsp chopped basil or parsley

How to Make Roasted Zucchini (And Summer Squash) With Parmesan

1. Heat the oven to 425 degrees F (220 C). Line a large sheet pan with parchment or leave it bare for better browning.
2. Trim the ends and cut the zucchini into 1/2-inch thick planks or half-moons. Thick pieces hold their shape and roast evenly.
3. In a large bowl, toss the zucchini with the olive oil, salt, pepper, Italian seasoning, and garlic powder until evenly coated.
4. Spread the pieces in a single layer on the pan with space between them. Use two pans if needed; crowding steams the zucchini.
5. Roast for 15 minutes, then flip the pieces and rotate the pan for even color.
6. Sprinkle the Parmesan over the top and roast for another 8 to 10 minutes, until the edges are golden and the zucchini is tender but still holds its shape.
7. Check the thickest piece; a knife should slide in with slight resistance, not cut through like butter.
8. Transfer to a platter, finish with lemon juice and herbs if using, and serve hot.

Tips for the Best Roasted Zucchini (And Summer Squash) With Parmesan

• Cut the pieces evenly so they finish at the same time.
• Give the zucchini room on the pan; steam trapped under the pieces makes them soggy.
• Add the Parmesan in the last few minutes so it melts without scorching.
• Do not salt and let it sit before roasting, or it will release water and go limp.

Variations and Substitutions

• Roasted zucchini and summer squash: mix in yellow squash, as written, for a two-tone side.
• Add halved cherry tomatoes in the last 10 minutes for a roasted vegetable medley.
• For a smoky version, swap the oven for the grilled zucchini recipe and keep the same seasoning.
• Fold the roasted pieces into pasta, or use them like the grilled zucchini recipe in the zucchini recipes collection.

How to Store and Reheat

• Store leftovers in the fridge for up to 3 days and reheat in a hot oven or skillet to bring back the texture.
• Reuse leftovers in frittatas, pasta, or grain bowls; they also freeze for up to 2 months, though they soften on thaw.

Roasted Zucchini (And Summer Squash) With Parmesan FAQ