Make baked zucchini and summer squash as a low-fat, high-fiber accompaniment to meat and seafood dishes. Use fresh vegetables from a farmers’ market or some of your garden’s harvest to create a nutritious and flavorful bake. Personalize the squash dish with fresh, chopped herbs or the inclusion of additional vegetables, such as tomatoes. Serve baked zucchini and squash to balance out rich dishes during a dinner party or to please vegetarian guests.

Things You'll Need


Rinse one large zucchini and one large summer squash with water and dry with paper towels. Slice the vegetables into 1/4-inch slices using a sharp knife. Transfer the slices to a mixing bowl. Preheat an oven to 350 degrees Fahrenheit.

Add 2 tbsp. of extra-virgin olive oil, 1 tbsp. each of chopped fresh oregano and basil and salt and pepper to taste to the bowl. Stir all of the ingredients together so the zucchini and squash slices are evenly coated.

Cover a baking sheet with foil. Pour the vegetable slices onto the sheet and arrange them so they don’t overlap. Sprinkle the top of the slices with 1/2 cup of shredded Parmesan or low-fat mozzarella cheese.

Bake the zucchini and squash slices for 35 minutes, or until the vegetables are golden brown and the cheese is melted.