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Italian Zucchini and Squash

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“I got on a kick of finding new recipes for zucchini and squash this summer. My husband's and my favorite is the simplest dish so far. It takes very little prep time, a little patience while your kitchen becomes filled with this delicious aroma, and amazement at how simple this is. It was a very easy way to impress my husband for a nice romantic meal.”
4 cups

Ingredients Nutrition

  • 2 medium zucchini, cleaned and sliced into 3 inch strips or 1 inch cubes
  • 2 medium yellow squash, cleaned and sliced into 3 inch strips or 1 inch cubes
  • 13 cup Italian salad dressing (I prefer Zesty Italian Dressing, any brand)
  • 14 cup parmesan cheese, grated (Do not use Kraft as it will clump together and not give a good texture to the dish)


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, toss all of the ingredients together until well coated.
  3. Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

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