If you’re looking for simple, delicious ways to use fresh summer vegetables, especially zucchini, you’ve come to the right place! I love finding easy zucchini recipes that bring a lot of flavor without much fuss. Today, I’m sharing two fantastic garlic parmesan vegetable dishes that are perfect for weeknights or special occasions.
Both of these recipes highlight the wonderful combination of garlic, parmesan, and tender zucchini. They make great side dishes or light main courses, and I know you’ll enjoy making them as much as I do.
Jump to Recipe:
- 1. Garlic Parmesan Roasted Zucchini: An Easy Side Dish
- 2. Garlic Parmesan Zucchini & Squash Medley for Any Meal
Garlic Parmesan Roasted Zucchini: An Easy Side Dish
This roasted zucchini recipe is a go-to for me when I want something quick and healthy. The zucchini gets tender and slightly browned, coated in a wonderful garlic and parmesan crust.
Key Ingredients & Tips
- Fresh Zucchini: Choose firm, bright green zucchini. Smaller ones often have fewer seeds and more moisture.
- Parmesan Quality: Use freshly grated Parmesan cheese for the best taste and texture. Pre-shredded cheese can sometimes contain anti-caking agents that affect melting.
- Roasting for Texture: Don’t crowd your baking sheet. Giving the zucchini space helps it roast instead of steam, leading to a nicer crisp exterior.
What You Need
- 2 medium zucchini, trimmed and cut into 1/2-inch thick half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
⏱️ Time: Prep 10 min, Cook 15 min🍽️ Yields: 4 servings
How to Make It
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Prepare your zucchini by trimming the ends and cutting it into even 1/2-inch thick half-moon shapes.
Step 2: Season the Zucchini
In a large bowl, combine the cut zucchini, olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, salt, and pepper. Toss everything well until the zucchini pieces are evenly coated with the mixture.
Step 3: Roast to Perfection
Spread the seasoned zucchini in a single layer on the prepared baking sheet. Make sure not to overlap the pieces too much. Roast for 12-15 minutes, or until the zucchini is tender-crisp and lightly browned. You can flip them halfway through cooking for even browning.
Step 4: Serve Warm
Remove the zucchini from the oven and serve immediately. Garnish with fresh parsley if you like. This dish pairs well with grilled chicken, fish, or just about any main course.
📝 Final Note
For a little kick, add a pinch of red pepper flakes with the seasoning. Leftovers are best reheated quickly in a hot pan or oven to retain texture.
Garlic Parmesan Zucchini & Squash Medley for Any Meal
This medley combines zucchini and yellow squash, making a colorful and flavorful side dish. It’s incredibly simple to prepare and is a wonderful way to enjoy summer vegetables.
Key Ingredients & Tips
- Mixed Squash: Using both zucchini and yellow squash adds variety in color and a slightly different, mild taste.
- Even Cuts: Cut the vegetables into similar sizes so they cook evenly at the same rate. This prevents some pieces from being raw while others are overcooked.
- Fresh Garlic: Minced fresh garlic gives the best aroma and taste here. If you only have garlic powder, use about 1/2 teaspoon.
What You Need
- 1 medium zucchini, trimmed and diced (1/2-inch cubes)
- 1 medium yellow squash, trimmed and diced (1/2-inch cubes)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- Salt and black pepper to your preference
- Optional: cherry tomatoes, halved
⏱️ Time: Prep 15 min, Cook 18 min🍽️ Yields: 6 servings
How to Make It
Step 1: Get Ready to Cook
Preheat your oven to 375°F (190°C). If you’d like, you can line a baking dish or sheet with parchment paper. Cut your zucchini and yellow squash into even 1/2-inch cubes. If using, halve the cherry tomatoes.
Step 2: Combine and Season
In a large mixing bowl, add the diced zucchini, yellow squash, olive oil, minced garlic, onion powder, salt, and pepper. Toss everything together well until all the vegetables are coated. If adding cherry tomatoes, mix them in now.
Step 3: Bake the Medley
Spread the vegetable mixture onto your prepared baking sheet or dish in a single layer. Bake for 15 minutes. After 15 minutes, remove from the oven and sprinkle the grated Parmesan cheese over the vegetables. Return to the oven for another 3-5 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
Step 4: Serve Fresh
Take the medley out of the oven and serve hot. This colorful dish is a great addition to almost any meal, from grilled chicken to pasta. Enjoy the fresh flavors!
📝 Final Note
You can add other herbs like fresh basil or oregano after baking for an extra layer of taste. This medley tastes best when made fresh, but leftovers can be stored in the fridge for 2-3 days.