Roasted Zucchini (or summer squash) with Cheese and Herbs

Yield: 4 servings
Total Time:
30 mins
Cooking time will vary depending on how thick you cut your zucchini. So keep checking the texture of your zucchini to see how quickly it cooks. Also, choose any cheese you want. A harder, drier cheese, like parmesean, will brown quickly and can burn, so consider slicing your zucchini thinner for quicker cooking if you choose parmesean.


  • 2 medium summer squash or zucchini
  • 3/4 cup (180ml) shredded cheese
  • about 2 Tablespoons (30ml) fresh herbs, minced
  • olive oil to lightly coat the squash slices
  • kosher or other flakey salt , to taste
  • fresh cracked black pepper , to taste


  1. Pre-heat oven to 375°F.
  2. Trim ends of zucchini squash and slice lengthwise about 1/4" thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don't burn.
  3. On baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice, to taste.
  4. Add cheese and herbs on top of each slice.
  5. Bake zucchini squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted. Serve warm or at room temperature.

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