Roasted Summer Squash with Garlic and Parmesan
Roasted Summer Squash with Garlic and Parmesan is completely about the deliciousness of the roasted garlic, and this is an amazing way to cook late-season summer squash! Use Zucchini Recipes for more ideas if you’re still getting zucchini!
Summer is winding down but for people who have vegetable gardens or get CSA vegetable deliveries, summer squash keeps showing up far into the fall. And that’s fine with me because so many of my favorite zucchini recipes are cooked in the oven. And although I love roasted and baked zucchini of any kind, the addition of garlic (and of course Parmesan) really makes this Roasted Summer Squash with Garlic and Parmesan a spectacular way to cook zucchini! If you haven’t tried roasted garlic, you’re going to love the way that roasting makes the garlic sweet and tender, and this recipe is all about the roasted garlic!
And this was one of the very oldest zucchini recipes on Kalyn’s Kitchen! I decided I had to update it after I found an old recipe for summer squash roasted with garlic way back in the archives (2006!) and cringed at the old photos. And when we were making it to take better photos my niece Kara and I thought the addition of coarsely-grated Parmesan could only improve the recipe, and the roasted summer squash was definitely amazing with the garlic and parmesan.
Kara and I both decided we’d double the amount of garlic the 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 package, which made this quick to get into the oven and covering the baking sheet with foil made it easy to clean up, and I seriously hope you’ll try this tasty idea if you’re still getting zucchini or buying them at the Farmers Market!
And I am thinking that adding the garlic to the summer squash might have been inspired by Roasted Broccoli with Garlic, another easy recipe from the early days of the blog that’s incredibly tasty. If you’re a broccoli fan and haven’t tried that way of cooking it, I’d add that to my list of must-try fall recipes immediately!
Preheat oven to 450F/230C. Cover a large baking sheet with foil. Wash the squash, cut off the ends, cut in half lengthwise (or not if your squash is small) and cut into slices about 3/4 inch thick. Peel garlic if needed, and cut some of the bigger cloves in half. (Next time I’d use at least double this amount of garlic!) Toss squash and garlic with the olive oil and Italian Herb Blend. Cover a large baking sheet with foil and spread the squash and garlic out on the baking sheet.
Roast the squash and garlic about 20 minutes, or until it’s barely starting to soften and look cooked. Then sprinkle the coarsely grated Parmesan over the top of the squash pieces, put the baking sheet back into the oven, and cook 5-10 minutes more, or until cheese is all melted and starting to slightly brown.
Season to taste with a little salt and some freshly-ground black pepper and serve hot, and be sure to peel off all the cheese that runs down and melts on the foil! I bet if you have kids they’ll love eating that melted cheese, even if they aren’t big zucchini fans!
Make it a Meal: Low-Carb Chicken Nuggets with Mustard, Almond, and Parmesan use the same oven temperature and similar cooking time to this recipe, and this combination would make a delicious low-carb dinner!
More Fun Roasted Vegetables to Enjoy!
Roasted Asparagus and Mushrooms with Everything Bagel Seasoning ~ Kalyn’s Kitchen
Zesty Roasted Okra ~ A Spicy Perspective
Low-Carb Roasted Cabbage with Lemon ~ Kalyn’s Kitchen
Garlic Roasted Artichokes with Pesto Dipping Sauce ~ The Food Charlatan
Roasted Cauliflower with Parmesan ~ Kalyn’s Kitchen
Roasted Onions in Parmesan Cream Wine Sauce ~ BellyFull
Roasted Radishes with Soy Sauce and Sesame Seeds ~ Kalyn’s Kitchen
Roasted Summer Squash with Garlic and Parmesan
Roasted Summer Squash with Garlic and Parmesan was one of the first zucchini recipes on Kalyn’s Kitchen, and when we updated the photos we had the great idea of adding Parmesan Cheese!
- 4 medium or 8 small zucchini or yellow summer squash (Use a combination for a more colorful dish if you have both types.)
- 10-20 large garlic cloves, peeled (We used peeled garlic which came in a package, which was fine for this. I would definitely use the larger amount of garlic if possible.)
- 2 T olive oil
- 1 tsp. Italian Herb Blend
- 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)
- salt and fresh-ground black pepper to taste
- Preheat the oven to 450F/230C. Cover a large baking sheet with foil.
- Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.
- Peel garlic if needed, and cut some of the bigger cloves in half. (Next time I’d definitely use the larger amount of garlic!)
- Toss squash and garlic with all the olive oil and then with the Italian Herb Blend, making sure all the squash pieces are lightly coated with oil.
- Spread the squash and garlic out on the baking sheet, making sure all the squash pieces are laying flat and the squash pieces are not touching each other more than necessary.
- Roast the squash and garlic pieces about 20 minutes, or until the squash is barely starting to soften and look cooked.
- Then sprinkle desired amount of coarsely grated Parmesan over the top of the squash pieces. Put the baking sheet back into the oven, and cook 5-10 minutes more, or until cheese is all melted and starting to slightly brown.
- Serve hot, and be sure to eat the melted cheese that drips down on to the foil.
- I ate some of the leftovers of this when it had been in the fridge overnight and it was definitely still good, but of course it’s best when it’s freshly made and hot from the oven.
Any type of dried Italian Herb Blend will work for this recipe. This recipe originally created by Kalyn in 2006 (!) and updated and improved by Kalyn and Kara.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Summer Squash with Garlic and Parmesan would be approved for any phase of the South Beach Diet, although if you’re following the letter of the law for South Beach regarding fat you might want to use a more moderate amount of Parmesan cheese! This would also be great for other low-carb or low-glycemic diet plans, including Keto.
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