These Parmesan Baked Squash And Zucchini Spears are so easy to make and are a great, clean, and healthy snack or dinner side.
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.
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.
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.
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:
- Pan-Roasted Steak
- Roasted Chicken
- Garlic-Roasted Pork Chops
- Easy Pork Tenderloin
- Honey Mustard Chicken
- Panko-Baked Chicken Thighs
These would all go fabulously with these zucchini and squash spears so the flavors don’t all start competing with each-other.
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!
More Easy Healthy Veggie Sides (Plus Zucchini and Summer Squash Recipes)
- Roasted Broccoli
- Clean Broccoli Tots
- Baked Zucchini Fries
- Sweet Potato Fries
- Lemon Roasted Asparagus
- Sauteed Zucchini
- Easy Parmesan Roasted Cauliflower
- Baked Zucchini
- Zucchini Noodles
- Sweet Potato Hash
- Roasted Potato Salad
- Parmesan Roasted Green Beans
- Baked Carrot Fries
- Thyme Roasted Carrots
- Roasted Sweet Potatoes
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.Parmesan Baked Squash And Zucchini SpearsPrep Time8 minsCook Time18 minsTotal Time26 minsThese 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, HealthyDifficulty: EasyServings: 4Calories: 171 kcalIngredients
- 2 zucchinis, quartered lengthwise
- 2 yellow squash, quartered lengthwise
- ⅓ 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
Recipe NotesNutrition FactsParmesan Baked Squash And Zucchini SpearsAmount Per ServingCalories 171 Calories from Fat 58% Daily Value*Total Fat 6.4g 10%Saturated Fat 2.1g 11%Cholesterol 6.4mg 2%Sodium 612.2mg 26%Total Carbohydrates 26.2g 9%Dietary Fiber 4.4g 18%Sugars 2.5gProtein 6.3g 13%* Percent Daily Values are based on a 2000 calorie diet.
- Preheat the oven to 350 degrees.
- In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
- Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
- Add the parmesan-spice mixture and toss to coat.
- Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.
- Place into the oven and bake until tender, about 15-18 minutes.
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