Parmesan And Herb Baked Squash

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    3 oz. (85 g)

You can make Parmesan and Herb Baked Squash using tender yellow summer squash or zucchini.

Experiment with different herbs and adjusting the amounts to taste. Substitute Romano cheese, or use a combination of Romano and parmesan.

The best flavor is achieved by using the best parmesan- parmigiano-geggiano. A little does a long way.

Most of the calories and all of the fat comes from the cheese and oil, but this recipe has a fraction the calories of deep fried zucchini and other restaurant appetizers.

Serving Suggestion

Serve with Low Fat Ranch Dressing


  • 12 oz. (365 g) yellow squash or zucchini, trimmed and cut into wedges
  • 1 tablespoon (15 ml) extra virgin olive oil
  • Seasoning Mix.
  • 1/2 cup (40 g) grated parmesan or Romano cheese
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/4 teaspoon (1.25 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) onion powder
  • Fresh ground black pepper to taste
  • Cayenne pepper to taste

Method of Preparation

Step 1

Preheat oven or toster oven to 350°F (175°C). Place oven rack in upper third of your oven. Cover a baking sheet with aluminum foil or parchment paper.

Step 2

In a small bowl, combine seasoning. In a medium bowl toss squash wedges with olive oil to coat. Dredge squash in the seasoning mix, shake off excess and arrange on baking sheet.

Step 3

Bake 15 minutes or until tender. Place oven on broil and broil 3 to 5 minutes or until cheese golden brown. Serve immediately.