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Baked zucchini and squash slices layered in a dish with golden parmesan topping. 2

Easy Summer Zucchini and Squash Parmesan Bake


  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This light and cheesy bake features layers of zucchini and squash topped with golden Parmesan for a simple summer side dish.


Ingredients

Scale
  • 2 medium zucchini, sliced 1/4-inch thick
  • 2 medium yellow squash, sliced 1/4-inch thick
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian herbs (optional)
  • 1/4 cup plain breadcrumbs (optional)
  • 2 tablespoons chopped fresh parsley or basil

  • Instructions

    1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish

    2. In a bowl, toss zucchini and squash slices with olive oil, garlic, salt, pepper, and Italian herbs

    3. Arrange a single layer of zucchini and squash in the dish, then sprinkle with one-third of the Parmesan

    4. Repeat layering vegetables and cheese until all are used, finishing with Parmesan

    5. If using, sprinkle breadcrumbs evenly over the top layer

    6. Bake uncovered for 25–30 minutes until vegetables are tender and cheese is golden

    7. For extra crispness, broil on high for 2–3 minutes, watching carefully

    8. Remove from oven, garnish with fresh parsley or basil, and let rest 5 minutes before serving

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: side dish
    • Method: bake
    • Cuisine: italian

    Nutrition

    • Serving Size: 1 cup
    • Calories: 180
    • Sugar: 4
    • Sodium: 300
    • Fat: 12
    • Saturated Fat: 4
    • Unsaturated Fat: 6
    • Trans Fat: 0
    • Carbohydrates: 10
    • Fiber: 2
    • Protein: 8
    • Cholesterol: 15

    Keywords: zucchini side dish, summer squash, parmesan bake, vegetable bake, easy summer recipe, garden vegetables