These baked zucchini and squash are so easy to make 

and are a great, clean, and healthy snack or dinner side.

I love zucchini and squash in my house, especially during the 

summer when it’s so abundant in the grocery stores and in my 



I told you – i love zucchini

Which is why i really like this recipe?  Not only does it mixed 

two delicious types of squash – zucchini and yellow squash – 

but, it is an entirely different way to enjoy zucchini. Plus, it’s 

totally easy to makeWhat I enjoy so much about these 

parmesan bakedsquash and zucchini is the crisp bite, 

followed by the tender squash, and then the flavorful, savory 

parmesanand seasonings. It’s so addicting, it might not even 

make it all the way to the dinner table.  True story.


How to Cut Squash


There are several ways you can cut squash, but I’ve found

dividing them into spears for baking is the best way to get

them perfectly tender, yet not soggy and limp.  The idea is

to have them intact in their shape and spear-like quality,

which works well for this recipe.  If you sliced them into

medallions, they’d get too soggy and would fall apart

more, like they do in this sauteed zucchini recipe (which

works for that recipe).  Another  idea would be to slice

them into fry-like “batons” (like with these baked zucchini

fries), but that wouldn’t keep the peel on each spear,

which would make them break down more when baked.


You can leave the skin on both the zucchini and squash since 

it’s edible.


FULLY  baked zucchini


·       2 zucchinis, quartered lengthwise.

·       2 yellow squash, quartered lengthwise..

·       One-third cup parmesan, grated.

·       Half tbsp dried thyme.

·       Half tbsp dried oregano.

·       One-fourth tsp garlic powder.

·       Half tbsp kosher salt.

·       One-fourth tbsp black pepper.

·       1 tbsp ground black pepper.

·       1 tbsp olive oil.




1.  Preheat the oven to 350 degrees.


2.  Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Coat the cooling rack with ½ the olive oil .



3.  In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.


4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.



5.  Add the parmesan-spice mixture and toss to coat.


6.  Place the zucchini and squash spears onto the


7.  Prepared cooling rack on the baking sheet.



8.  Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.


9.  Place into the oven and bake until tender, about 15-18 minutes.


What To Serve with this baked zucchini healthy recipes?


If you’re interested in using these parmesan baked squash

and zucchini spears in a meal, rather than just stuffing

your face with them all on their own…like — err — some

people, then I recommend serving them with a simple

meat.  Here are some great examples for proteins that

would go great with this side:

·         Pan-Roasted Steak

·         Roasted Chicken

·         Garlic-Roasted Pork Chops

·         Easy Pork Tenderloin

·         Honey Mustard Chicken

·         Panko-Baked Chicken Thighs


Enjoy! This recipe and don’t forget to give me a feedback of it was. Thanks.