Baked Parmesan Yellow Squash And Zucchini Spears


spearsYou can never have enough good recipes for yellow squash and zucchini. I thought that this version was kind of clever. The squash is cut into quarters lengthwise to create spears. You place a rack over a baking sheet, and lay out the spears before you sprinkle them with a wonderful herb and cheese mixture. Pop them in the oven for about 20 minutes and . . . dinner is served. This is a really easy and really tasty recipe. Served here with Grilled Ham and Loaded Cauliflower Casserole.



  • 2 zucchini, quartered lengthwise
  • 2 yellow squash, quartered lengthwise
  • ⅓ cup parmesan, grated
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ¼ tsp. garlic powder
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. olive oil


  1. Preheat the oven to 350 degrees.
  2. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.
  3. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
  4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
  5. Add the parmesan-spice mixture and toss to coat.
  6. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.
  7. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.
  8. Place into the oven and bake until tender, about 15-18 minutes.spears2

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