Description
This Roasted Squash and Zucchini recipe is a quick and flavorful side dish perfect for summer. Tender chunks of yellow squash and zucchini are tossed with olive oil and a blend of dried herbs and spices, then oven-roasted until lightly golden. Optionally, sprinkle with grated parmesan cheese for a cheesy finish.
Ingredients
Scale
Vegetables
- 2 medium yellow squash
- 2 small-medium zucchini
Seasonings
- 1 tablespoon olive oil (or spray oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Few shakes ground black pepper
Optional
- Grated parmesan cheese (vegan option: Violife vegan parmesan)
Instructions
- Preheat oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper for easy cleanup.
- Prepare vegetables: Quarter the squash and zucchini into about 1 inch chunks or slice into rounds if preferred for uniform cooking.
- Arrange and oil: Spread the cut vegetables evenly on the baking sheet. Drizzle olive oil over them or spray with oil to coat thoroughly.
- Add seasonings: Sprinkle oregano, basil, red chili flakes, garlic powder, salt, and black pepper over the vegetables. Toss them gently right on the pan to distribute the spices evenly.
- Roast: Arrange the veggies in a single layer and roast in the preheated oven for 18 minutes until they are lightly golden and tender.
- Optional cheese topping: Remove from oven and sprinkle grated parmesan or vegan parmesan on top if desired, then serve warm.
Notes
- This is a perfect quick side dish for summer when squash and zucchini are in season.
- The combination of dried herbs and spices adds a vibrant flavor to the tender roasted vegetables.
- You can substitute olive oil with any neutral oil if preferred.
- For a vegan version, use vegan parmesan or omit cheese entirely.
- Make sure to cut the vegetables evenly so they cook uniformly in the oven.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 49 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
