Description

This dish packs a punch of vitamins and minerals, supporting your family’s overall health. The mild flavor of the squash pairs beautifully with almost any main protein, creating a healthy, nutrient-dense side that's quick and fuss-free.

Ingredients

Scale

2–3 large Medium Zucchini
2–3 large Medium Yellow Squash
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
1/4 cup Parmesan Cheese (optional)
Sea Salt & Black Pepper to taste

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Instructions

Preheat the oven to 400°F (200°C)
Wash the zucchini and yellow squash, then slice them into half-moons approximately 1/2-inch thick
In a large bowl, toss the sliced vegetables with olive oil, garlic powder, oregano, salt, and pepper
Spread the vegetables in a single layer on a large rimmed baking sheet
Roast in the oven for 15 to 20 minutes, tossing halfway through
Sprinkle with parmesan cheese in the last 5 minutes of roasting if using
Serve warm immediately

Notes

Ensure vegetables are dry before adding oil to avoid sogginess.

Cut squash into consistent 1/2-inch thickness for even roasting.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 85 kcal
Sugar: 2g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg