Garlic Parmesan Zucchini and Squash Bake Recipe
This crispy, cheesy, garlicky zucchini and squash bake will disappear before anyone gets seconds. Perfect as a low-carb, gluten-free, and keto-friendly side dish that even picky eaters will love.
Ingredients
- 2 medium zucchinis sliced into ¼-inch rounds
- 2 medium yellow squashes sliced into ¼-inch rounds
- 3 tablespoons olive oil or enough to lightly coat
- 4 cloves garlic minced, or 1 tbsp pre-minced
- ½ cup grated Parmesan preferably freshly grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup shredded mozzarella optional but recommended
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the zucchini and squash slices with olive oil, garlic, salt, pepper, and Italian seasoning until well coated.
- Spread the slices in a single layer on a baking sheet. Avoid overcrowding for optimal crispiness.
- Sprinkle grated Parmesan and optional mozzarella evenly over the vegetables.
- Bake for 20–25 minutes, or until the cheese is golden and the edges of the vegetables begin to crisp.
- Broil for 1–2 minutes if desired for extra browning. Keep a close eye to prevent burning.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture. Avoid overcrowding the pan and using pre-grated Parmesan for optimal results. For variations, try eggplant or potatoes instead of squash, or use nutritional yeast for a vegan version. Add bacon or sausage for more protein.
Nutrition
Calories: 180kcalCarbohydrates: 8gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 20mgSodium: 420mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 35mgCalcium: 180mgIron: 1mg
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