Baked Garlic Parmesan Zucchini And Summer Squash Fries
Baked Zucchini and Summer Squash Fries with garlic, parmesan, and a perfectly crispy coating couldn’t be more delicious. They will make everyone want to eat their veggies.Jump to Recipe
This will quickly become your new favorite healthy side dish – Baked Garlic Parmesan Zucchini and Summer Squash Fries that are cheesy, crispy, and delish.
If you have someone you love that turns their nose to veggies, make these garlicky, panko and Parmesan crusted, zucchini and summer squash fries immediately. The coating is crunchy, cheesy, and full of garlic and herbs. The zucchini and squash are tender and dunked in some marinara, skinny ranch, or basil pesto, it’s pretty darn delicious.
True story. When I made these last week, we polished them off before they even made it to the table. It started with one, that quickly turned into two, and after about 5 minutes the tray was gone and we had dinner without a side dish. Poor lonely burgers…Although these burgers are so good I don’t think anyone really cared.
The inspiration for this dish came from my niece who wants to eat “zucchini chips” every night. Zucchini chips are essentially just sliced zucchini covered in Parmesan cheese and baked until tender and just beginning to brown. She is obsessed. But it is one of the only veggies she will eat. Since summer squash and zucchini are so similar, we tried to switch out some zucchini for its yellow cousin, and no-go. She avoided them all.
When Is Zucchini Season
Zucchini is in season during the summer months, which makes it a popular vegetable in many home gardens. You can find zucchini at your local farmers market or grocery store around this time. However, you can find fresh zucchini year-round at the grocery store since its also available frozen and canned.
Spices For Roasted Zucchini
This recipe includes my go-to combination of Italian seasoning, Parmesan, and lemon. Its always a crowd pleaser and goes with just about anything.
For more options, you can also:
- Add a pinch of red pepper flakes for heat.
- Add a clove of minced garlic.
- Swap the Italian seasoning for chili powder and the lemon juice for lime.
- Top the Roasted Zucchini with fresh herbs. Dill and basil are two of my favorites.
- Swap the Parmesan for crumbled feta. Sprinkle the feta on after the zucchini has baked.
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Do You Need To Peel The Squash And Zucchini
The skin of both zucchini and summer squash is thin and doesn’t have an overly bitter flavor like some vegetable skin. For that reason, there is no need to peel it before making these fries. However, if you don’t like the skin for any reason, you can peel them and the fries will still come out great.
Best Way To Cook Zucchini And Squash
As I mentioned, this recipe is simple to prepare and just as simple to clean up. Everything is mixed together in one large bowl and then roasted to perfection on a large baking sheet.
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Can I Freeze Zucchini Casserole
Absolutely! This Zucchini Squash Casserole can be prepared ahead of time, then refrigerated or frozen prior to baking.
Refrigerate for up to 3 days or freeze* for up to 3 months.
*If frozen, place the casserole in the fridge for 24 hours prior to baking.
These amazing baking dishes come with a lid and are freezer and oven safe!
How Do You Keep Squash Casserole From Getting Watery
Zucchini and squash are moisture-packed vegetables.
Its important to partially cook the squash and zucchini in salted water to help draw out the moisture, then drain and set on paper towels to absorb any excess moisture.
This simple step not only prevents the casserole from being too watery, but also lets it cook much faster in the oven.
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How To Make Crispy Baked Zucchini And Squash
So since we had a big bag of veggies that needed to be used up fairly quickly, I decided to make a recipe I hadn’t made in years. I first made zucchini chips about three years ago and we devoured them.
I decided to use both zucchini and squash but rather than slice them super thin for chips, make small rounds to coat with Panko.
Simply toss zucchini and squash in a bowl with olive oil, Panko, salt, and pepper. Transfer to a baking sheet and spread into an even layer. Bake for 30 minutes, flipping halfway through, then enjoy immediately. Since I made a ton, I saved leftovers covered in my refrigerator for a few days.
Do you have a reduced price produce section in your grocery store? What are your best finds?
Gluten Free Panko Substitutions
Don’t have panko on hand? No worries. There are several substitutions for gluten free panko in a pinch.
- ChexCereal– You can use either the rice or corn varieties. Pulse in a food processor until just broken up, about 15 seconds.
- Rice Krispies– Be sure to grab the gluten free variety. Again, pulse in the food processor until just broken, about 1-2 pulses.
- Gluten Free Cornflakes- While most brands are not gluten free, if you have one on hand they work the same as the corn Chex cereal.
- Make Your Own- Places pieces of torn up gluten free bread in your food processor and pulse until you have crumbs. Spread on a baking sheet and toast in a 325 F degree oven for 5 to 7 minutes.
We do not recommend gluten-free pretzels or potato chips for this recipe. They are way too salty for the amount of coating on each piece.
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Should I Peel Zucchini
If you are wondering if you can eat zucchini skin, summer squash or yellow squash does not have to be peeled because it has a very thin, edible skin.
The larger the zucchini is, the thicker the skin will be, so peeling those can be a matter of preference.
Some people peel zucchini when baking with it to eliminate the green color, but its not necessary. Peeling also helps hide the green from unsuspecting kids to use in pasta, meatballs, or casseroles.
What Does Food Have To Do With Climate Change
What we eat, and how that food is produced, affects our health but also the environment.
Food needs to be grown and processed, transported, distributed, prepared, consumed, and sometimes disposed of. Each of these steps creates greenhouse gases that trap the suns heat and contribute to climate change. More than a third of all human-caused greenhouse gas emissions is linked to food.
The largest chunk of food-related greenhouse gases comes from agriculture and land use. This includes, for instance:
- methane from cattles digestive process,
- nitrous oxide from fertilizers used for crop production,
- carbon dioxide from cutting down forests for the expansion of farmland,
- other agricultural emissions from manure management, rice cultivation, burning of crop residues, and the use of fuel on farms.
A much smaller share of the greenhouse gas emissions of food are caused by:
- refrigeration and transport of food,
- industrial processes such as the production of paper and aluminum for packaging,
- the management of food waste.
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How To Make Baked Zucchini And Squash
Start by spreading a thin layer of tomato sauce in the base of a large oven-safe pan or casserole dish. I used this Lodge 11 enamel cast-iron skillet.
Sprinkle some fresh herbs, salt, and a little olive oil over the tomato sauce.
Next, arrange the zucchini and squash concentrically around the pan. It looks really pretty if you alternate back and forth between zucchini and squash.
I find it easiest to arrange the sliced squash along the outside of the pan first, and then work in.
Dont worry about the squash looking perfect, just keep arranging in the pan.
When you get to the center of the pan, arrange the sliced squash to fill in the middle so that the pan is completely full.
If youre using a rectangular or square pan , it might be easier to simply arrange the squash in rows.
Finally, cover the pan in parchment paper and bake until the veggies are tender.
I like to serve this baked zucchini and squash along with some with this pan-seared halibut or air fryer salmon, a side of Instant Pot jasmine rice, and an icy cold glass of basil lemonade.
What Can I Do If I Dont Have Zucchini
Zucchini is a versatile vegetable that goes well with many other dishes. You can substitute the same amount of eggplant, yellow squash or even potatoes. Eggplant has more calories and carbohydrates since its slightly denser than summer squash. Potatoes are higher in calories and carbohydrates, since theyre more concentrated in starch.
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Small Zucchini And Squash Are Preferable But Not Required
For roasted zucchini and squash, it looks prettier to have veggies that are on the smaller side. That way, they make lovely bite-sized rounds. Sometimes, summer zucchini can be massive! You can use it here, but wed recommend slicing the rounds in half. Also very large zucchini and squash can tend to have very large seeds, which dont taste as good as the smaller versions. So look for small to medium small vegetables.
Want to use all zucchini or all squash? You can do that too! Follow this recipe or go to Baked Zucchini and Roasted Yellow Squash.
Why This Recipe Works
Slicing the zucchini and squash thin is the best way to cook my favorite vegetables. Instead of big zucchini spears or fries we eliminate the slimy texture typically common with these types of veggies. You can even use slightly out-of-season produce and still get a great result.
The crunchy topping is so delicious. Even topping picky eaters can’t resist this healthy recipe. And the topping can be easily made gluten-free.
Mostly hands-off so you prepare the rest of dinner. Truly the perfect summer side dish. Make this part of your regular meal plan!
- Salt and Pepper
- Freshly Grated Parmesan Cheese
- Panko Breadcrumbs
You can skip the individual seasonings and use 2 teaspoons of Italian seasoning instead. It will have a slightly different, but still lovely flavor.
Coarsely ground nuts, like almonds or pecans, can be substituted for the breadcrumbs.
See the recipe card for exact quantities.
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How Do You Cut Squash And Zucchini
The latter tends to be the same diameter from one end to the other so it isnt as difficult to get all the pieces the same size. You are going to want them all to be either dials or dials sliced in half like half moons. In order to get the yellow variety to be about the same youll need an extra cut.
Put all your pieces into a bowl and drizzle with olive oil and seasonings. Toss to coat and then cook as you wish, air frying is quick and the texture turns out great.
Are Squash And Zucchini The Same
For those who dont know a lot about squash, let me tell you there are about 100 different types of squash available throughout the year. These varieties come and go all around the year.
Now for those who confuse zucchini with squash, let me tell you that zucchinis are a type of squash. They are closely related to each other. Both of these vegetables are prepared more or less the same way.
Also, they have a white, tender, and quite soft interior. It is almost squashy and spongy. Apart from these slight similarities, there are several differences as well. Here are a few to name:
- Color: A zucchini has a dark green to golden yellow color. At the same time, a squash is essentially yellow.
- Shape: zucchini has a straight and long shape, more like a cylinder. In contrast, a squash is shaped like a pear. It has a bulb-like bottom, and the top is relatively narrow.
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Shop From The Reduced Price Produce Section
It’s very possible I’m late to the party and missed the memo, but the reduced price produce section is awesome!!! You can get a bag of several avocados for 99¢, or a bag of five organic bell peppers for 99¢, I scored this big bag of zucchini and squash for just 99¢!
The bags are marked making note that produce is reduced for additional value due to being blemished, undersized, or misshapen. Make sure you actually check out the produce, but I thought this was the coolest thing ever and I’m incorporating checking the reduced priced produce bin into my grocery shopping routine.
What Are Zucchini Blossoms And How Can You Cook With Them
Zucchini flowers are usually harvested throughout the season, right before the fruits have a chance to develop, but you can also find them still attached to a miniature zucchini. The delicate yellow-orange squash blossoms are delicious no matter what you do with them: theyre most popular lightly battered and fried as an appetizer, sometimes stuffed with a soft cheese like ricotta although a chiffonade of their mild, nasturtium-esque peppery petals make a great garnish for things like pasta and pizza.
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Baked Yellow Squash And Zucchini Parmigiana Recipe Notes
- How to layer the parmigiana. Start with a base of . This light, simple tomato sauce gets topped with diced onions and the squash, and more marinara. Bake this until the zucchini and squash become fork tender. Finally, top everything with grated mozzarella cheese. This all bakes until the whole thing comes together in a melty, bubbly, golden casserole.
- I recommend making a homemade marinara . But if you are not into making marinara and want to get right down to making the parmigiana, the only acceptable jarred brand is, in my opinion, Raos.
- The squash will release a fair amount of liquid as it cooks. The bottom of the casserole may be a bit watery. Either let the dish cook a little longer, uncovered, or just scoop the squash with a slotted spoon. Alternatively: Serve the liquid with some good, crusty bread to soak it up.
Should Zucchini Be Peeled Before Roasting
No, it is not necessary to peel zucchini before you cook it. The peeling will become softer as the zucchini cook.
You can certainly peel if if you opt to but it is not necessary at all. I think the vibrant green color looks so pretty and you cant really taste the peeling.
So, save yourself the time and leave the peeling on.
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Storing & Reheating Suggestions
- To store: Keep in an airtight container for up to 4 days in the fridge. Zucchini and other summer squash have a high water content so they dont freeze well without getting all kinds of soggy. They will still get a bit soggy after sitting in the fridge for a while, but nothing a pop in the oven wont fix.
- Reheat: Heat in the oven at 400ºF until its warmed through, but do not over bake. You can also use the toaster oven for smaller batches.
This Is One Of Our Favorite Zucchini And Yellow Squash Side Dish Recipes
Give this a try and you will see why we all love it so much. It is so easy to fix and just really flavorful and amazing to eat.
You cant go wrong with this simple recipe and the outcome is so delicious. With just a few ingredients, you can whip this together and expensively for a side dish your family will love.
Let us know once you try it and how everyone likes it!
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Tips For Roasting Zucchini And Squash
- Trim the stem but dont peel the skin. Wash thoroughly and pat dry.
- Cut each piece to a similar size, whether you cut it into rounds or spears. This helps with even baking.
- Thicker pieces make it easier to avoid soggy veggies, so unless youre dehydrating them into chips under low and slow heat, cut them to at least 1/2 inch thick for rounds, or quartered for spears.
- If you have a rack, use it to lay your squash on top of the baking sheet. Airflow all around will help it crisp up evenly.
- Do not overcrowd the pan causing too much steam transferring from one piece to another. Bake in batches or on two separate sheets if necessary.
- Finish under the broiler for a nice extra crispy texture. If you have sprinkled them with parmesan cheese after baking, placing them under the broiler will give it a nice golden crusty coating.