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Parmesan Baked Squash and Zucchini Spears


Preheat the oven to 350 degrees.


2 zucchinis, quartered lengthwise
2 yellow squash, quartered lengthwise
⅓ cup parmesan, grated
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. garlic powder
½ tsp. kosher salt
¼ tsp. ground black pepper
1 tbsp. olive oil


Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly. Add the parmesan-spice mixture and toss to coat. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini. Place into the oven and bake until tender, about 15-18 minutes.