Our simple roasted summer squash (or zucchini) is an effortless, flavorful way to enjoy more vegetables. This recipe highlights tender oven-roasted slices topped with Parmesan and fresh herbs for a satisfying side that comes together in minutes.
Easy Roasted Summer Squash or Zucchini
This roasted zucchini recipe features Parmesan and fresh herbs to amplify the mild, meaty texture of summer squash. It’s low-carb and flexible: use fresh herbs if you have them, or substitute dried herbs. Make a small batch for two or roast a whole tray for a crowd—either way it’s a no-fuss, crowd-pleasing side.
Keto and Low-Carb Friendly
This dish is perfect for keto and other low-carb lifestyles. While Parmesan provides a salty, nutty finish, you can experiment with other cheeses like smoked cheddar or smoked gouda for different flavor profiles. Adjust the cheese amount to taste.
Zucchini vs Summer Squash
Zucchini and summer squash belong to the same family and are very similar in flavor. Zucchini is typically green (though some varieties are yellow), while summer squash is usually yellow and often has a bulbous end and a curved shape. Texture and taste are comparable, so either one works well in this recipe.
Easy Roasted Zucchini with Parmesan and Fresh Herbs
Yield:
4
servings
10 mins
20 mins
30 mins
Hard, dry cheeses like Parmesan brown quickly and can burn; if using them, consider thinner slices so everything cooks evenly.
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Ingredients
- 2 medium summer squash or zucchini
- 1/2 cup (75 g) Parmesan cheese, or any shredded cheese, to taste
- 2 Tablespoons (30 ml) fresh herbs, minced (or 1 Tablespoon dried)
- Olive oil, to lightly coat the squash slices
- Kosher or flaky salt, to taste
- Fresh cracked black pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Trim the ends and slice the squash lengthwise about 1/4″ thick. Lightly brush both sides with olive oil. If using fresh herb leaves, mist them with a little oil to prevent burning.
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Arrange the slices in a single layer on the prepared baking sheet. Season with salt and pepper to taste.
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Top each slice with cheese and herbs.
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Bake for about 20 minutes, or until the squash is tender and the cheese is melted and lightly golden. Serve warm or at room temperature.
Nutrition Information per Serving
Carbohydrates: 5 g,
Protein: 7 g,
Fat: 7 g,
Saturated Fat: 2 g,
Cholesterol: 8 mg,
Sodium: 203 mg,
Potassium: 322 mg,
Fiber: 1 g,
Sugar: 2 g,
Vitamin A: 295 IU,
Vitamin C: 17.2 mg,
Calcium: 182 mg,
Iron: 1.1 mg
This roasted summer squash recipe was originally published in 2018 and updated in 2020 with revised notes. It’s a simple, healthy side that pairs well with many mains and can be adapted with different cheeses and herbs to suit your taste.