Roasted Summer Squash with Garlic and Parmesan – Kalyn's Kitchen

Roasted Summer Squash with Garlic and Parmesan is absolutely delicious with roasted garlic, and this is a great way to cook summer squash!

Install Roasted Summer Squash to try it out later!

Summer is almost over, but for people with vegetable gardens or getting CSA vegetable shipments, summer squash lasts until fall. This is good for me because a lot of my the favorite zucchini recipes Cooked in the oven. It’s prime roasted zucchini season, so today I remind you of this Roasted summer squash with garlic and parmesan for me Friday favorite Pick or pick!

For this recipe, adding garlic (and of course Parmesan) makes it a great way to cook zucchini! If you haven’t tried roasted garlic, you’ll love the roasting method that makes garlic so sweet and tender, and this recipe is all about roasted garlic! and my niece Kara And I thought adding coarsely grated Parmesan cheese could only improve the recipe, and the roasted summer squash was definitely great with garlic and Parmesan.

Cara and I decided we’d double the amount of garlic next time we made it, so I’ll give you that option in the updated recipe. We used pre-peeled garlic cloves that came in a packet, this made quick to get into the oven and cover the baking tray with easy-to-clean aluminum foil. I really hope you’ll try this delicious idea if you still get summer squash or buy them at the farmers market!

What ingredients do you need for this recipe?

Medium or small zucchini or yellow summer squash
Large peeled garlic cloves (we used peeled garlic that comes in a package)
olive oil (affiliate link)
Italian herbal seasoning (affiliate link
Freshly grated or coarsely grated Parmesan cheese
Salt and freshly ground black pepper to taste

What if you don’t have a yellow summer squash?

You can definitely make this recipe with all the zucchini or yellow summer squash, whichever you have on hand!

More garlic-roasted vegetables:

If you are a fan of roasted garlic, you may also like Roasted garlic broccoliAnd the Roasted green beans with garlic, shallots and almondsAnd the Roasted garlic asparagusor Roasted garlic cauliflower.

Need more ideas for cooking zucchini?

You can check 50 amazing zucchini recipes or use zucchini recipes For more ideas if you still get zucchini!

How to make Roasted Summer Squash with Garlic and Parmesan:

(Scroll down for a full, printable recipe with nutritional information.)

Preheat the oven to 450°F/230°C. Cover a large baking tray with aluminum foil.
Wash the squash, trim the ends, cut in half lengthwise (or not if the squash is small) and cut into 3/4-inch-thick slices.
Peel the garlic if necessary, and cut some large cloves in half. (Next time I’ll use at least twice that amount of garlic!)
Mix zucchini and garlic with olive oil and Italian Herb Mix (Referral link).
Cover a large baking tray with tin foil and spread the squash and garlic on the baking tray.
Roast the squash and garlic for about 20 minutes, or until just barely softened and cooked through.
Then sprinkle coarsely grated Parmesan cheese over the top of the squash pieces, put the baking tray back in the oven and cook for another 5-10 minutes, or until the cheese is completely melted and starting to brown slightly.
Season to taste with a pinch of salt and some freshly ground black pepper and serve hot, making sure to peel all the cheese that flows and melts on the tin foil!

I bet if you have kids they’ll love eating melted cheese, even if they’re not a big fan of zucchini!

Make it a low carb meal:

Baked chicken nuggets Use the same oven temperature and similar cooking time for this recipe, and this combination should make a delicious low-carb dinner! You can also serve it with Grilled chicken with mustard and rosemaryAnd the Chicken cutlets with mustard sauceAnd the maple salmonor Baked chicken with parmesan cheese.

More roasted vegetables to enjoy!

Roasted asparagus and mushrooms with all the bagel seasoning ~ Calin’s Kitchen

Grated roasted okra ~ hot perspective

Roasted cabbage with lemon ~ Calin’s Kitchen

Grilled onions in a creamy Parmesan wine sauce ~ BellyFull

Roasted cauliflower with parmesan cheese ~ Calin’s Kitchen

Ingredients

4 medium or 8 small zucchini or yellow summer squash (see notes)
10 large peeled garlic cloves (We used the peeled garlic that comes in a package, which is good for this. Use more or less garlic to taste.))
2 tons of olive oil
1 tsp. Italian Herb Mix
3/4 cup coarsely grated or freshly grated Parmesan cheese (more or less to taste)
Salt and freshly ground black pepper to taste

instructions

Heat the oven to 450°F/230°C. Cover a large baking tray with aluminum foil.
Wash the squash, cut both ends, and cut each squash in half lengthwise (or not if the squash is small).
Peel the garlic if necessary, and cut some large cloves in half. (Next time I will definitely use more garlic!)
Mix the zucchini and garlic with all the olive oil, then with the olive oil Italian Herb Mix (affiliate link), making sure all squash pieces are lightly coated with oil.
Spread the squash and garlic on the baking tray, making sure all the squash pieces are flat and the squash pieces are not touching each other too much.
Roast the squash and garlic for about 20 minutes, or until the squash just starts to soften and is cooked through.
Then sprinkle the desired amount of coarsely grated Parmesan cheese over the top of the squash. Place the baking sheet in the oven again, and cook for another 5-10 minutes, or until the cheese is completely melted and starts to brown slightly.
Serve hot, and be sure to eat the melted cheese dripping onto the tin foil.

Notes

Use a combination of green and yellow squash for a colorful dish if you have both. What kind of dryer Italian Herb Mix (Referral link) will work for this recipe.

This recipe was originally created by Kalyn in 2006 (!) and has been updated and improved by Kalyn and Kara.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 167Total fat: 10 gramsSaturated fat: 3 gramsUnsaturated fats: 6 gramsCholesterol: 14 mgsodium: 407 mgCarbohydrates: 8 gramsthe basic: 3 gramssugar: 6 gramsprotein: 8 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Roasted summer squash with garlic and Parmesan would be great for low-carb or low-glycemic diet plans, including Keto. This would also be approved at any point in the original South Beach Diet, although if you follow the provisions of the South Beach Code regarding fats, you may want to use a moderate amount of Parmesan cheese!

Find more recipes like these:
Uses zucchini recipes For more zucchini side dishes like this one. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramor in Youtube To see all the good recipes I share there.

Historical notes for this recipe:
This recipe for roasting zucchini and summer squash with garlic was first published in 2006! Updated with new photos and addition of Parmesan cheese in 2018, last updated with more information in 2022.