Description
A delicious and healthy side dish featuring roasted zucchini and yellow squash, perfect for busy weeknights.
Ingredients
Scale
2 Medium Zucchini
2 Medium Yellow Squash
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1/4 Cup Parmesan Cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C)
- Wash the zucchini and yellow squash, trim the ends, and slice them into half-moons about half an inch thick
- Place the sliced vegetables in a large mixing bowl. Drizzle with olive oil and add garlic powder, oregano, salt, and pepper. Toss until well coated
- Spread the seasoned vegetables onto a large rimmed baking sheet in a single layer
- Roast in the oven for 15 to 20 minutes, tossing halfway through for even browning
- If using Parmesan cheese, sprinkle it over the top during the last 3 minutes of roasting
- Remove from the oven and serve immediately
Notes
Avoid crowding the baking sheet to prevent soggy vegetables.
Let zucchini sit with salt for 10 minutes before roasting to achieve crispiness.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 85 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg