Parmesan Herb Roasted Zucchini and Squash Medallions: Easy 30-Minute Side Dish Recipe

Golden, crispy edges. That unmistakable aroma of parmesan mingled with fresh herbs. If you’ve got a pile of zucchini and yellow squash staring at you, this easy Parmesan Herb Roasted Zucchini and Squash Medallions recipe is about to become your new obsession. I remember the first time I made these—it was a sweltering summer evening, and my garden was overflowing with squash. I wanted something simple, but honestly, I craved flavor that would make my picky kids actually ask for seconds (a rare feat in my house). After a few trial runs and a couple burnt batches (don’t set your oven to broil and walk away!), this recipe has earned its spot as my go-to weeknight side.

There’s just something comforting about roasted vegetables done right. Crispy on the outside, tender on the inside, bursting with the punch of parmesan and the freshness of herbs. You know, it’s funny how zucchini and squash—so often dismissed as bland—can shine with just a handful of ingredients. I’ve tested this recipe more times than I care to admit, tweaking the herb blend and cheese amounts until it hit that perfect, addictive balance. It’s quick, healthy, and honestly, it’s kind of impressive looking when you lay out those little medallions all golden and gorgeous.

This Parmesan Herb Roasted Zucchini and Squash Medallions are perfect for busy families, veggie skeptics, or anyone needing a foolproof side dish for potlucks or even holiday spreads. You’ll love how easy it is to whip up—even on a rushed Wednesday night. Trust me, after one bite, you’ll never look at summer squash the same way again.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, making it a lifesaver for busy weeknights or those times when guests drop by unexpectedly.
• Simple Ingredients: No fancy shopping trips needed—you probably have everything in your fridge and pantry already.
• Perfect for Any Occasion: These roasted medallions are just as at home on a casual Tuesday as they are at a holiday dinner or backyard BBQ.
• Crowd-Pleaser: Even my picky eaters ask for seconds. Adults rave about the crispy edges and cheesy flavor, kids love the fun shape!
• Unbelievably Delicious: The combo of nutty parmesan, fresh herbs, and caramelized squash is total comfort food territory.

What sets these Parmesan Herb Roasted Zucchini and Squash Medallions apart? Well, I use a blend of fresh and dried herbs for that extra punch—and I grate real Parmigiano Reggiano (not the shelf-stable stuff) for buttery, crisp bites. Slicing the vegetables into medallions means more surface area gets golden and crunchy (and let’s face it, that’s the best part). If you’re craving a side dish that’s both healthy and satisfying, this is it.

It’s the kind of recipe that makes you close your eyes after the first bite, savoring every salty, herby crunch. I’ve made it for potlucks, family dinners, and even solo lunches when I want something nourishing but not boring. It’s comfort food made lighter, faster, and way more flavorful than steamed veggies. Honestly, I wouldn’t blame you if these roasted medallions steal the show from the main dish!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most are pantry staples, and a few can be swapped for what you have on hand (no need to stress if you’re missing one!). Here’s what you’ll need for Parmesan Herb Roasted Zucchini and Squash Medallions:

• Zucchini (2 medium, about 400g / 14oz)—Sliced into 1/2-inch thick rounds. Look for firm, glossy skins for best flavor.
• Yellow squash (2 medium, about 400g / 14oz)—Also sliced into 1/2-inch thick rounds. If you only have zucchini, double up—no biggie!
• Olive oil (2 tablespoons / 30ml)—Adds richness and helps everything crisp up. Extra virgin for best flavor.
• Parmesan cheese (1/2 cup / 40g, finely grated)—I recommend Parmigiano Reggiano for that nutty, intense flavor. Pre-grated works in a pinch, but freshly grated melts and browns so much better.
• Fresh parsley (2 tablespoons, chopped)—Brings brightness. You can sub with basil or dill if that’s what’s growing in your garden.
• Dried Italian herbs (1 teaspoon)—A blend of oregano, basil, thyme. If you have fresh, double the quantity and chop finely.
• Garlic powder (1/2 teaspoon)—For that little bit of savory kick. Fresh minced garlic works too, but watch it doesn’t burn!
• Salt (1/2 teaspoon, or to taste)—Kosher or sea salt recommended.
• Black pepper (1/4 teaspoon, or to taste)—Freshly cracked for best flavor.

Optional Ingredients:

• Red pepper flakes (a pinch)—For a little heat if you like things spicy.
• Lemon zest (from 1 lemon)—Adds a zingy freshness, especially nice in summer.
• Bread crumbs (2 tablespoons)—For extra crunch. Use panko for super crispiness or gluten-free crumbs if needed.

Ingredient Tips: If you want a gluten-free version, skip the breadcrumbs and use almond flour as a crispy topping. For dairy-free, swap parmesan with nutritional yeast (it’s not the same, but it’s got a similar savory vibe). I’ve tried a lot of different herb combos—my favorite is parsley and basil together, but thyme works beautifully too.

Equipment Needed

• Large baking sheet—A rimmed sheet helps contain any cheesy goodness and prevents mess.
• Parchment paper or silicone baking mat—For easy cleanup and extra crispy bottoms (trust me, it makes a difference!).
• Sharp chef’s knife—For slicing squash into even medallions. If your knife is dull, squash can get squished.
• Cutting board—Wood or plastic, whatever you’ve got.
• Mixing bowl—To toss everything together before roasting.
• Measuring spoons and cups—Precision counts when it comes to herbs and cheese.
• Microplane or fine grater—If you’re grating parmesan fresh (highly recommended!).

If you don’t have a silicone mat, parchment paper is your best friend for crispy results and easy cleanup. Once, I tried roasting directly on the pan—total sticky disaster. Budget tip: Dollar store baking sheets work in a pinch, just watch for warping at high heat. For maintenance, always let your silicone mat cool before washing; mine lasted years with gentle care.

Preparation Method

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. This helps with easy release and crispier bottoms.
   
   Tip: If your oven runs hot, check at 20 minutes so you don’t burn those precious edges!
2. Slice the vegetables. Using a sharp knife, cut zucchini and yellow squash into 1/2-inch (about 1.2cm) thick rounds. Try to keep them uniform—this way, everything cooks evenly.
   
   Warning: Too thin and they’ll burn; too thick, and they’ll end up mushy.
3. Mix the coating. In a large bowl, combine olive oil, grated parmesan, chopped parsley, dried Italian herbs, garlic powder, salt, and black pepper. Stir until it looks like a thick, herby paste.
   
   Prep note: If using breadcrumbs or lemon zest, add here.
4. Toss the medallions. Add the sliced zucchini and squash into the bowl. Toss gently with your hands (or tongs) until every piece is coated. You want every medallion glistening and flecked with cheese and herbs.
   
   Tip: Don’t overcrowd the bowl; work in batches if needed.
5. Arrange on baking sheet. Lay out the coated slices in a single layer on the prepared baking sheet. Make sure they aren’t overlapping—crowding means steaming, not roasting!
   
   Sensory cue: They should look shiny and generously speckled with parmesan and herbs.
6. Roast in oven for 18–22 minutes. Bake until medallions are golden around the edges and tender in the center. Flip halfway through for even browning.
   
   Tip: If you want extra crunch, broil for 2–3 minutes at the end (watch closely!).
7. Serve hot. Sprinkle with extra parmesan or fresh herbs if desired. Medallions should be crisp on the outside, soft inside, and loaded with flavor.
   
   Warning: Don’t let them sit too long before serving—they lose crispness as they cool.

If you notice some slices browning faster, rotate the pan or shift the medallions around. I’ve found that using two pans instead of crowding one gives the best results. For batch cooking, keep the first round warm in a low oven (200°F/95°C) while finishing the second.

Cooking Tips & Techniques

Roasting veggies isn’t rocket science, but a few tricks turn good into amazing. First, always pat your squash and zucchini dry after slicing (extra moisture means soggy medallions!). I learned this the hard way during a humid July—my first batch was more steamed than roasted.

Use freshly grated parmesan if possible—it browns better and you’ll get those irresistible cheesy crisps on each medallion. Tossing veggies in the coating by hand ensures every slice gets its fair share of flavor. If you’re multitasking (I’m usually prepping the main dish at the same time), set a timer for flipping at halfway—otherwise, you’ll get uneven browning.

Spacing is key. Overcrowding the pan creates steam, not crispness. If you’re feeding a crowd, use two baking sheets and rotate them for even cooking. When broiling at the end for extra crunch, don’t walk away—parmesan goes from golden to burnt in seconds (been there, done that, cried over wasted cheese!).

Consistency is all about uniform slicing. A mandoline works, but watch your fingers. For the perfect finish, sprinkle a pinch of salt immediately after roasting—flavors pop as the medallions cool slightly. Trust me, these little steps make all the difference between “meh” and “wow” at the dinner table.

Variations & Adaptations

• Gluten-Free: Skip the breadcrumbs or use almond flour for a nutty, crisp topping. Works just as well and keeps things light.
• Dairy-Free: Replace parmesan with nutritional yeast for a savory, cheesy flavor without the dairy. Add a touch more olive oil for richness.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of smoked paprika to the herb blend for some heat. My husband loves this version best for game nights!
• Seasonal Herbs: Swap parsley for fresh basil, dill, or thyme depending on what’s in season or growing in your garden. Each herb changes the flavor profile in subtle ways.
• Air Fryer Method: Prepare as usual, but roast in an air fryer at 400°F (200°C) for 12–15 minutes, shaking halfway. Super crispy and even quicker!
• Personal Favorite: I sometimes add a handful of halved cherry tomatoes to the pan for extra color and sweetness. The tomato juices mingle with the cheesy coating—so good!

If allergies are a concern, use vegan cheese and gluten-free breadcrumbs. For picky eaters, toss with a little ranch seasoning or serve with a yogurt dip. You can even swap zucchini and squash for eggplant or sweet potatoes—just adjust roasting time.

Serving & Storage Suggestions

Serve these Parmesan Herb Roasted Zucchini and Squash Medallions straight from the oven while they’re piping hot and crispy. They make a gorgeous side dish on a big platter—sprinkle with a little extra parmesan and fresh parsley for that “wow” effect. I love pairing them with grilled chicken, steak, or even pasta for a hearty meal.

For drinks, iced tea or a crisp white wine is lovely as a complement. If you’ve got leftovers (rare, honestly!), store in an airtight container in the fridge for up to 3 days. They’ll lose some crispness, but you can revive them with a quick toast in a hot oven (400°F/200°C for 5–7 minutes) or a few minutes in the air fryer.

Freeze for longer storage—just lay them out on a baking sheet until firm, then transfer to a freezer bag. Reheat straight from frozen at 400°F/200°C for 10–12 minutes. As the flavors sit, the herbs meld with the vegetables even more, so the leftovers taste almost better the next day!

Nutritional Information & Benefits

Each serving (about 1 cup, 150g) of these roasted medallions delivers roughly:

• Calories: ~110
• Protein: 4g
• Fat: 7g
• Carbs: 7g
• Fiber: 2g

Zucchini and squash are both low in calories and high in vitamins like C and potassium. Parmesan brings calcium and a bit of protein. Olive oil adds healthy fats, and using fresh herbs means you get a boost of antioxidants (plus flavor!). This dish is naturally gluten-free if you skip the breadcrumbs, and can be made low-carb with almond flour. Just keep in mind the dairy if you’re sensitive—easy swaps are available.

Personally, I love how light this side feels, leaving room for dessert without the guilt. It’s my sneaky way to add more veggies to my family’s plates, and even my wellness-focused friends are happy to dig in!

Conclusion

Parmesan Herb Roasted Zucchini and Squash Medallions are the kind of recipe you’ll want to make again and again. They’re simple, quick, and bursting with flavor—plus, they turn humble squash into something genuinely crave-worthy. Whether you stick to the classic version or riff with your favorite herbs and cheeses, this dish is flexible enough for any table.

I love how this recipe brings people together—everyone asks for seconds, and no one realizes they’re eating veggies! So, give it a try, make it your own, and let me know how you adapt it. Drop a comment below, share with friends, or tag me with your medallion masterpieces. Let’s keep the oven hot and the veggies coming!

You’ve got this—and your next side dish is about to be unforgettable.

FAQs

Can I make these Parmesan Herb Roasted Zucchini and Squash Medallions ahead of time?

Yes! Slice and coat the veggies, then refrigerate them until ready to roast. Bake just before serving for best texture.

How do I keep the medallions crispy after roasting?

Serve immediately for maximum crunch. For leftovers, re-crisp in a hot oven or air fryer for a few minutes.

Can I use only zucchini or only squash?

Absolutely. Double up on whichever you have—flavor and texture stay just as delicious!

What herbs work best in this recipe?

Parsley, basil, thyme, and dill are all great. Mix and match based on what’s fresh or what you like most.

Is this recipe suitable for gluten-free or dairy-free diets?

Yes, with simple swaps: use almond flour or gluten-free breadcrumbs, and replace parmesan with nutritional yeast or vegan cheese.

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