Oven Roasted Zucchini and Squash
A vibrant and flavorful summer side dish that highlights the natural sweetness of zucchini and squash, perfect for gatherings or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the zucchinis and yellow squashes into even rounds or half-moons (about ½ inch thick).
- Toss the sliced zucchini and squash with olive oil, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl.
- Line a baking sheet with parchment paper and spread the seasoned veggies in a single layer.
- Roast in the preheated oven for about 20-25 minutes, tossing halfway through.
- Check the veggies for doneness; they should be fork-tender and browned.
- Taste and adjust seasoning if needed, possibly adding a squeeze of lemon juice.
Notes
Feel free to customize this dish with additional ingredients like cherry tomatoes, balsamic glaze, or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini, squash, roasted vegetables, summer side dish, vegetarian
Find it online: http://ivoryapron.com/one-pan-oven-roasted-zucchini-squash/