I love cooking with fresh vegetables, and zucchini is a true star, especially when it’s in season. It’s so versatile and makes any meal feel a little lighter and more vibrant. Today, I’m sharing two incredibly simple and delicious recipes that feature zucchini, both enhanced with the classic flavors of garlic and Parmesan.
If you’re looking for an easy side dish or a quick way to use up your garden harvest, you’re in the right place. These garlic Parmesan zucchini recipes are perfect for busy weeknights and promise big flavor without a lot of fuss. I think you’ll really enjoy them!
Jump to Recipe:
Perfect Garlic Parmesan Roasted Zucchini
This recipe is a simple way to enjoy roasted zucchini with bright garlic and salty Parmesan cheese. It’s a fantastic side dish that comes together quickly and always gets compliments. 
Key Ingredients & Tips for Roasted Zucchini
- Fresh Zucchini: Look for firm, bright green zucchini that feels heavy for its size. Smaller ones are often more tender.
- Garlic Power: Use fresh minced garlic for the best aroma and flavor in your roasted zucchini.
- Parmesan Quality: Grate your own Parmesan cheese from a block for a better taste and texture than pre-grated options.
- Don’t Overcrowd the Pan: Give the zucchini space on your baking sheet so it roasts instead of steams. This helps it get nice and tender.
What You Need for Roasted Zucchini
- 2 medium zucchini, trimmed and cut into ½-inch thick rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
⏱️ Time: 25-30 minutes🍽️ Yields: 4 servings
How to Make Garlic Parmesan Roasted Zucchini
Step 1: Get Ready to Roast
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This will prevent sticking and make sure your zucchini roasts nicely.
Step 2: Season the Zucchini
In a large bowl, combine the sliced zucchini, olive oil, minced garlic, salt, and pepper. Toss everything together until the zucchini pieces are evenly coated. You want all those flavors to stick.
Step 3: Roast Until Tender
Spread the seasoned zucchini in a single layer on your prepared baking sheet. Roast for 15-20 minutes, or until the zucchini is tender and lightly golden brown. Make sure they are spread out for the best results.
Step 4: Add Parmesan and Serve
Remove the zucchini from the oven. Sprinkle the grated Parmesan cheese over the hot zucchini and toss gently. If using, sprinkle with fresh chopped parsley. Serve immediately.
📝 Final Note on Roasted Zucchini
This roasted zucchini is best when served fresh and warm. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Easy Garlic Parmesan Zucchini And Squash Medley
Mixing zucchini with yellow squash creates a beautiful and healthful side dish. The garlic and Parmesan flavors tie everything together, making this medley a family favorite. 
Key Ingredients & Tips for Zucchini Squash Medley
- Colorful Veggies: Using both green zucchini and yellow squash adds visual appeal and a slightly different texture to your medley.
- Consistent Cuts: Chop your zucchini and squash into similar-sized pieces so they cook evenly at the same rate.
- Herbs for Flavor: A pinch of Italian seasoning or fresh herbs like oregano or basil really brightens this dish.
- Add Cheese Last: Adding Parmesan towards the end of cooking helps it melt slightly and get a nice golden touch without burning.
What You Need for Zucchini Squash Medley
- 1 medium zucchini, trimmed and chopped
- 1 medium yellow squash, trimmed and chopped
- 2 tablespoons olive oil
- 2-4 cloves garlic, minced (to your liking)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
- Optional: fresh basil or oregano for garnish
⏱️ Time: 30-35 minutes🍽️ Yields: 4-6 servings
How to Make Zucchini Squash Medley
Step 1: Preheat and Prep Vegetables
Preheat your oven to 400°F (200°C). Wash and chop both the zucchini and yellow squash into bite-sized pieces, aiming for similar sizes so they cook evenly.
Step 2: Season the Medley
In a large bowl, combine the chopped zucchini and yellow squash with olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss everything really well to make sure all the vegetables are coated with the seasonings.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. You want to avoid crowding the pan. Roast for 18-22 minutes, stirring halfway through, until the vegetables are tender-crisp.
Step 4: Finish with Parmesan
Remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese over the hot vegetables and toss gently until the cheese begins to melt. If you like, garnish with fresh basil or oregano before serving.
📝 Final Note on Zucchini Squash Medley
This medley is best served warm. You can store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a pan or microwave.
