Our easy roasted summer squash (or zucchini) is a quick, flavorful way to enjoy more vegetables with almost no fuss. Baked until tender and topped with Parmesan and fresh herbs, this simple side showcases the best of summer produce and takes only minutes to prepare.
Easy Roasted Summer Squash or Zucchini
This roasted zucchini recipe with Parmesan and fresh herbs elevates a modest vegetable into a satisfying side. The salty, nutty Parmesan pairs beautifully with bright herbs; if you don’t have fresh herbs, dried will work in a pinch. Make just enough for two or roast a whole sheet pan for a gathering—either way this recipe is low carb, simple, and adaptable.
Keto and Low-Carb Friendly
This dish is naturally keto-friendly and works equally well with green zucchini or yellow summer squash. Parmesan adds a lot of flavor, but you can experiment with other cheeses—smoked cheddar or gouda make excellent variations. Keep in mind that harder cheeses brown faster, so adjust slicing thickness and baking time accordingly.
Zucchini vs. Summer Squash
People often ask about the difference between zucchini and summer squash. They’re in the same family and are similar in flavor; color and shape are the main distinctions. Zucchini is typically green and more uniformly straight, while summer squash is usually yellow and can have a curved, bulbous end. Both work well in this recipe.
Easy Roasted Zucchini Recipe with Parmesan and Fresh Herbs
4
servings
10 mins
20 mins
30 mins
Choose any shredded cheese you like. Harder cheeses brown fast, so thinner slices will cook more evenly if using Parmesan.
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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 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 or spray both sides with olive oil. If using whole herb leaves, lightly oil them to prevent burning.
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Arrange the slices in a single layer on the prepared sheet. Season with salt and pepper to taste.
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Top each slice with cheese and herbs.
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Bake about 20 minutes, or until the squash is tender and the cheese has melted and lightly browned. 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 first appeared in 2018 and was updated with revised notes in 2020. Try it alongside baked spaghetti squash or cheesy roasted asparagus for more simple vegetable dishes that make healthy eating easy and delicious.