Parmesan Baked Squash And Zucchini Spears

These Parmesan Baked Squash And Zucchini Spears are so easy to make and are a great, clean, and healthy snack or dinner side.

Parmesan Baked Squash And Zucchini Spears | These baked zucchini and squash spears are easy, fast, healthy and delicious! | A Sweet Pea Chef

We love zucchini and squash in our house, especially during the summer when it’s so abundant in the grocery stores and in our garden.

Now, there’s always the great, go-to sautéed zucchini recipe that we can use…

BUT there’s only so many times you can make that, as good as it is.

Then, there’s zucchini noodles with meat sauce and that’s a great option.  Or, for something sweeter, we absolutely can’t get enough of this zucchini bread.  <—– BTW you should totally check that out later.

I told you – we love zucchini.

All the ingredients before being combined, including zucchini, yellow squash, olive oil, oregano, kosher salt, thyme, parmesan, garlic powder, and pepper.

Which is why we really like this recipe.  Not only does it combine two delicious types of squash – zucchini and yellow squash – but, it is an entirely different way to enjoy zucchini. Plus, it’s totally easy to make!

What I enjoy so much about these parmesan baked squash and zucchini is the crisp bite, followed by the tender squash, and then the flavorful, savory parmesan and seasonings. It’s so addicting, it might not even make it all the way to the dinner table.  True story.

The fresh zucchini and yellow squash, cut into spears, and ready to be tossed in the parmesan herb mixture before being baked.Parmesan herb mixture, which includes grated parmesan cheese, dried oregano, dried thyme, garlic powder, salt, and pepper, ready to be added to the raw zucchini and squash spears.

How To Cut Squash

There are several ways you can cut squash, but I’ve found dividing them into spears for baking is the best way to get them perfectly tender, yet not soggy and limp.  The idea is to have them keep their shape and spear-like quality, which works well for this recipe.  If you sliced them into medallions, they’d get too soggy and would fall apart more, like they do in this sauteed zucchini recipe (which works for that recipe).  The other option would be to slice them into fry-like “batons” (like with these baked zucchini fries), but that wouldn’t keep the peel on each spear, which would make them break down more when baked.

You can leave the skin on both the zucchini and squash since it’s edible.  In fact, it’s better to leave it on to give it more structure and because it contains a lot of nutrients, like vitamin c, potassium, fiber, and vitamin k.

The parmesan zucchini and squash spears are covered in the parmesan herb coating and laid out evenly on a cooling rack over a rimmed baking sheet, ready to be placed in the oven and baked.

What To Serve With Parmesan Baked Squash And Zucchini Spears?

If you’re interested in using these parmesan baked squash and zucchini spears in a meal, rather than just stuffing your face with them all on their own…like — err — some people, then I recommend serving them with a simple meat.  Here are some great examples for proteins that would go great with this side:

These would all go fabulously with these zucchini and squash spears so the flavors don’t all start competing with each-other.

Close up shot of the baked parmesan zucchini and squash spears, ready to eat.

How To Bake Yellow Squash And Zucchini

While I really like the combo of the zucchini and squash, both for flavor and color, you could easily make this tasty veggie side with one or the other.

That’s the beauty of this recipe and style of cooking – it’s so tasty to toss some garlic, parmesan, and simple herbs on some fresh vegetables and then roast them with a little olive oil.  No matter what you do, you’re pretty much gonna hit solid gold when it comes out of the oven.

Whereas I normally bake vegetables in the oven using just a baking sheet, I recommend using an oven-safe cooling rack on top of the rimmed baking sheet for this recipe because it really keeps the squash and zucchini spears nice and evenly cooked and not soggy at all.

Because we all know what happens if you overcook squash and we don’t need that kind of sogginess here. Nope.

What we do need is all this deliciousness right here.  I mean – look at how fresh and light it even looks. So yummy!

The baked zucchini and squash spears have been baked and are ready to be eaten as they are lined up on a white plate.

More Easy Healthy Veggie Sides (Plus Zucchini and Summer Squash Recipes)

  • P.S. Can you tell I like healthy veggie sides?  Nom.  Bottom line: If you have been wondering how to cook squash or bake zucchini, this recipe is not only easy, it’s also incredibly delicious.

    Parmesan Baked Squash And Zucchini Spears

    If you’re looking for more produce that’s available during the summer, check out this post so you can be sure to pick the freshest vegetables possible to get your parmesan bake on.

    4.84 from 6 votes
    Baked Squash And Zucchini - Square Recipe Preview Image
    Parmesan Baked Squash And Zucchini Spears
    Prep Time
    8 mins
    Cook Time
    18 mins
    Total Time
    26 mins
    These Parmesan Baked Squash And Zucchini Spears are so easy to make and are a great, healthy, and clean snack or dinner side.
    Categories: Clean, gluten free, Healthy
    Difficulty: Easy
    Keyword: baked squash, zucchini and squash, zucchini and squash recipes
    Servings: 4
    Calories: 171 kcal
    Author: Lacey Baier
    • 2 zucchinis, quartered lengthwise
    • 2 yellow squash, quartered lengthwise
    • cup parmesan, grated
    • ½ tsp dried thyme
    • ½ tsp dried oregano
    • ¼ tsp garlic powder
    • ½ tsp kosher salt (or sea salt)
    • ¼ tsp ground black pepper
    • 1 tbsp olive oil
    1. Preheat the oven to 350 degrees.
    2. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.

    3. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
    4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
    5. Add the parmesan-spice mixture and toss to coat.
    6. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.

    7. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.
    8. Place into the oven and bake until tender, about 15-18 minutes.

    Recipe Video

    Recipe Notes

    If you're looking for a delicious dip for these spears, try my healthy ranch dip or my cauliflower cheese sauce.  So much yum.

    Nutrition Facts
    Parmesan Baked Squash And Zucchini Spears
    Amount Per Serving
    Calories 171 Calories from Fat 58
    % Daily Value*
    Fat 6.4g10%
    Saturated Fat 2.1g11%
    Cholesterol 6.4mg2%
    Sodium 612.2mg26%
    Carbohydrates 26.2g9%
    Fiber 4.4g18%
    Sugar 2.5g3%
    Protein 6.3g13%
    * Percent Daily Values are based on a 2000 calorie diet.

    This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Parmesan Baked Squash And Zucchini Spears

  1. Yes so good with Ranch dressing. Thank you for the save of all the zucchini and summer squash I have in garden.

  2. Hey do you like salsa ? I have a no cook recipe for salsa and no onion in the salsa. it may be cool salsa to six alarm hot salsa it is up to you how hot to make it.

  3. Had one zucchini, one yellow squash and one acorn squash leftover from other dishes. Did them all this way. Had to adjust the time alittle for the acorn, but they were all delicious!

  4. Could these be made ahead and frozen a few at a time or would they get mushy when thawed. I looking for Make ahead recipes for two people.cRol

  5. 5 stars
    I wanted to try something new and healthy, and this was a big hit, even with my husband who doesn’t like most vegetables! I’m going to make it a regular side now! Thank you!

  6. Question/ how could a serving have 26 g of carbohydrates?
    Do zucchini’s and summer squash have carbs? Nothing else in recipe appears to?
    Way John got a low carb diet.

  7. 4 stars
    I am diabetic and need to start better. Need help with meal planning. Thank you!

  8. 5 stars
    Just ran across this and made it. DELICIOUS! Cooked it exactly as instructed..no changes

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