Description
Roasted Zucchini and Squash is a quick, healthy, and flavorful side dish made with tender vegetables and simple seasoning.
Ingredients
• 1 lb Zucchini (sliced, 1/2 inch thick)
• 1 lb Yellow squash (sliced, 1/2 inch thick)
• 3 tbsp Olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
Instructions
1. Preheat the oven to 425°F (218°C).
2. In a large bowl, drizzle the sliced zucchini and squash with olive oil.
3. Season with Italian seasoning, garlic powder, sea salt, and black pepper. Toss to coat.
4. Arrange the vegetables in a single layer on a large baking sheet lined with parchment paper or sprayed with cooking spray.
5. Roast for 10–12 minutes, until tender.
6. Optional: For more browning, broil for 3–6 minutes until golden.
Notes
– Try avocado oil instead of olive oil for a richer roast.
– Add freshly grated Parmesan or red pepper flakes after roasting.
– Store leftovers in the fridge for up to 4 days.
– Reheat in the oven or air fryer to preserve texture.
– To freeze, flash freeze on a sheet pan before transferring to a zip bag.
- Prep Time: 5
- Cook Time: 10
- Method: Roasting
- Cuisine: American