French Baked Zucchini and Yellow Squash
Elevate your side dish game with this elegant French Baked Zucchini and Yellow Squash recipe, a perfect blend of fresh Mediterranean flavors and comforting textures. Thinly sliced zucchini and yellow squash are lightly seasoned with olive oil, garlic, thyme, and oregano for a fragrant base, then layered into a baking dish for a stunning visual presentation. Topped with a golden Parmesan and breadcrumb crust, this dish bakes to tender perfection in just 25 minutes. Ideal as a crowd-pleasing side or a light vegetarian entrée, this simple yet sophisticated recipe is garnished with fresh parsley for a bright finishing touch. Discover how easy it is to turn summer squash into a show-stopping baked delight the whole family will love. Keywords: French baked zucchini, yellow squash recipe, Mediterranean side dish, vegetarian baked squash, easy summer squash recipe.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Parmesan cheese
- 0.25 cups Bread crumbs
- 1 tablespoon Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
Wash and dry the zucchini and yellow squash. Trim the ends, then slice them into thin rounds about 1/4-inch thick.
Mince the garlic cloves or crush them with a garlic press.
In a large mixing bowl, combine the sliced zucchini, yellow squash, olive oil, minced garlic, fresh thyme, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
Arrange the zucchini and yellow squash slices in the prepared baking dish, slightly overlapping them in rows for an elegant layered effect.
In a small bowl, mix together the Parmesan cheese and bread crumbs. Sprinkle this mixture evenly over the top of the squash slices.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the vegetables are tender and the topping is golden brown.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Serve warm as a side dish or a light vegetarian entrée.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 40.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
