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Overhead view of oven roasted summer squash on a rustic baking pan, ready to be served.

Roasted Summer Squash (Perfectly Caramelized & Easy)

This Roasted Summer Squash recipe is the perfect easy and healthy side dish. Learn how to roast zucchini and yellow squash with garlic and Parmesan until perfectly caramelized and tender-crisp, never soggy. A foolproof method for delicious results!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs summer squash about 4 medium, a mix of zucchini and yellow squash
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1/3 cup grated Parmesan cheese

Equipment

  • 1 Baking Sheet
  • 1 Large Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Wash and dry the squash thoroughly. Trim the ends and slice into 1/2-inch thick rounds.
  3. In a large bowl, combine the sliced squash, olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss well to ensure the squash is evenly coated.
  4. Spread the seasoned squash in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure the squash roasts instead of steams.
  5. Roast for 15 minutes.
  6. Remove the baking sheet from the oven and sprinkle the Parmesan cheese evenly over the squash.
  7. Return to the oven and roast for an additional 5-7 minutes, or until the squash is tender and the cheese is melted and golden brown.
  8. Serve immediately and enjoy!

Notes

For Crispier Squash: Ensure the squash is in a single layer and not overcrowded. A hot oven is essential.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for best results.