Garlic Parmesan Roasted Summer Squash

Garlic Parmesan Roasted Summer Squash

Summer Squash

Garlic Parmesan Roasted Summer Squash is one of our favorite side dishes during the summer! It’s a great way to use up the produce that’s overflowing this time of year.

Summer squash encompasses several different varieties. Generally, it means those that are picked before they’re ripe, during the summer. The most common are zucchini and crookneck squash/yellow squash. There are several other types, but I don’t see them much in my grocery store.

When I was growing up, we grew both zucchini and crookneck squash. At this time of the summer, we were absolutely rolling in it. My mother was straining trying to come up with different way to serve it as a side dish. But honestly, my favorite way was roasted, with cheese.

Garlic Parmesan Roasted Summer Squash

Garlic Parmesan

This recipe is pretty simple. Take a couple squash– we used one zucchini and one crookneck– and slice them into rounds, half an inch thick. By the way, crookneck squash are named for their curved neck. They almost look like a candy cane.

Brush your squash with some delicious Chef Shamy Garlic Butter. That stuff would taste good on a flip flop. It’s got a great garlic flavor. Season with a little extra salt and pepper– you’ll need it.

Sprinkle a little Parmesan cheese on top (or a lot of Parmesan cheese on top) and throw them in the oven.


Garlic Parmesan Roasted Summer Squash


The oven is set at a high temperature: 450°. Don’t let your baking time get away from you. We’ve given a suggestion, but the time in the oven will depend greatly on how thick you cut your rounds.

Also, it’s important to point out that your squash will continue softening up as they come out of the oven. Unless you immediately take them off the baking sheet, they’ll keep cooking. No one likes mushy veggies, so I like to under bake them by a couple of minutes for safety. Just keep an eye on your oven, and you’ll be fine.


Garlic Parmesan Roasted Summer Squash

Garlic Parmesan Roasted Summer Squash

Recipe by Chef ShamyCourse: Sides


Prep time


Cooking time




  • 1 large zucchini

  • 1 large yellow squash

  • 6 T Chef Shamy Garlic Butter

  • Salt and pepper, to taste

  • ½ cup Parmesan cheese, shredded


  • Preheat oven to 450° F
  • Slice zucchini and yellow squash into rounds, between 1/2 inch and 1 inch thick. Lay on a greased baking sheet in a single layer.
  • Brush melted Garlic Butter over each round. Season with salt and pepper, to taste. Remember you can add more after baking if needed.
  • Sprinkle Parmesan cheese evenly over the top.
  • Bake at 450° for 20-30 minutes, or until just tender.