Roasted Zucchini and Squash
A quick, flavorful side dish of roasted zucchini and yellow squash, making use of fresh vegetables to create a delightful and comforting meal.
Ingredients
Vegetables
- 2 medium zucchini Fresh and firm
- 2 medium yellow squash Fresh and firm
Seasoning
- 1 tablespoon extra virgin olive oil For drizzling
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt Adjust according to taste
- 1/2 teaspoon ground black pepper Adjust according to taste
Garnish
- Grated Parmesan cheese For garnish, optional
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Quarter the zucchinis and squash, slicing them into 1-inch pieces.
- Arrange the sliced vegetables in a single layer on the prepared baking sheet.
- Drizzle the olive oil over the veggies and toss gently to ensure they are evenly coated.
- Sprinkle the dried Italian seasoning, salt, and pepper over the vegetables.
Cooking
- Roast in the oven for about 12-15 minutes, tossing halfway through to ensure even browning.
- Once done, garnish with grated Parmesan cheese before serving if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen after cooling completely. Feel free to mix in other veggies like broccoli or bell peppers for a twist.