This baked vegan parmesan zucchini and yellow squash is a healthy, easy, and delicious side dish to accompany any meal. Not to mention, it comes together in under 30 minutes! Summer squash slices are seasoned, topped with cheesy vegan parmesan, and oven-roasted until tender.
I used 1 zucchini and 1 yellow squash, but feel free to use all zucchini or all yellow squash. For this recipe, cut the squash into ½ inch slices. When testing, I found that the thicker slices help to keep the squash from getting too mushy as it is baked.
Once the zucchini and yellow squash are cut, place the slices in the bowl and add some oil, salt, pepper, basil, and oregano. Toss to combine.
Now for the best part – the vegan parmesan. You can find the recipe in my post for nut-free vegan parmesan. It’s super quick to make. Plus, we will only use a small portion of it in this recipe so you will have extra to use for other dishes. It’s great for sprinkling on top of pasta, salads, and pizza (such as my vegan white pizza with garlic and herb crust).
Place the squash slices on a baking sheet and evenly sprinkle the vegan parmesan over the slices.
Next we are ready to bake! These take about 20 minutes in the oven. They are ready to be removed when they are fork tender. The edges will also start to lightly brown.
Looking for a dish to serve this alongside? Try my cornmeal crusted tempeh.
If you try this recipe I would love to hear about it! Please rate and comment below to let me know how it went. Enjoy!
Baked Vegan Parmesan Zucchini and Yellow Squash
An easy, healthy, and delicious side dish that comes together in under 30 minutes. Zucchini and yellow squash slices are seasoned, topped with cheesy vegan parmesan, and oven-roasted until tender.
- 1 medium zucchini sliced ½ inch thick
- 1 medium yellow squash sliced ½ inch thick
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 2 tablespoons vegan parmesan*
Heat the oven to 425 degrees F and line a large baking sheet with parchment paper.
Place the zucchini and yellow squash slices in a large bowl. Add the oil, salt, pepper, oregano, and basil. Toss to coat.
Lay the slices out in a single layer on the prepared baking sheet. Sprinkle the vegan parmesan on top.
Bake for about 20 minutes, until the zucchini and yellow squash are tender.
Remove from the oven and serve.
*Need a vegan parmesan cheese recipe? Try my nut-free vegan parmesan.