Parmesan Zucchini and Summer Squash

Zucchini and yellow squash are in abundance this year. We have about 4-5 a week right now to use. I finally found another recipe, I hate to even call it that, that my family will eat. Yes, we even gave away our stash one week because my kids were pleading for no more zucchini.

Verdict: We like these crispy but they are also good a bit chewy. We use FRESH Parmesan shredded cheese, yes – it really makes a difference, and freshly ground black pepper. You can add garlic powder, salt, or other spices to your liking. Experiment with the herbs and spices and find what you like. Try cayenne pepper and chili powder to make them spicier or rosemary and thyme for a savory chip.

Parmesan Zucchini

  • Servings: variable
  • Difficulty: easy
  • Print


  • Zucchini and summer squash, thinly sliced, (use a mandolin if you have one)
  • Parmesan cheese, freshly shredded
  • Black pepper, freshly ground


  1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper.
  2. Place zucchini and squash slices in a single layer on the parchment paper. Sprinkle generously with Parmesan and black pepper.
  3. Bake for 15-20 minutes until crispy. Remove pan from oven.

3 Comments Add yours

  1. He-Man has been grilling the zucchini and yellow squash with red peppers and red onions. It’s tasty. I’ll have to get some fresh parmesan and give this a go!

    Liked by 2 people

    1. koolaidmoms says:

      Hope you like it! My kids were so tired of me grilling it 3-4 times a week.

      Liked by 1 person

  2. Ahh. Zucchini and yellow squash. 🥒💛

    Liked by 1 person

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