Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Slice zucchini and yellow squash into thick ½ inch disks and pat dry with a paper towel. Set aside.
In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash disks and toss to coat.
Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
Bake for about 15-17 minutes, or until cooked through to your liking.
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Notes
I highly recommend using freshly grated parmesan cheese. Pre-grated parmesan cheese (or parmesan cheese sold in a green cylinder) often contains anti-clumping powder which when melted, can be grainy.
Larger or thicker zucchini and squash may need a few more minutes to cook through. Test for doneness by piercing through with a fork in the center.