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Roasted Zucchini and Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Lila
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Squash and Zucchini recipe is a quick and flavorful side dish perfect for summer. Tender pieces of yellow squash and zucchini are seasoned with a blend of dried herbs, chili flakes, and garlic powder, then oven-roasted to a light golden perfection. A sprinkle of parmesan cheese adds a savory finish, making this an easy, vibrant vegetable dish to accompany any meal.

Ingredients

Scale

Vegetables

  • 2 medium yellow squash
  • 2 small-medium zucchini

Seasonings and Oil

  • 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 (or Violife vegan parmesan)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Prepare Vegetables: Quarter the squash and zucchini into roughly 1 inch chunks, or slice into rounds if preferred for even cooking.
  3. Season Vegetables: Arrange the cut squash and zucchini on the baking sheet. Drizzle with olive oil or spray with oil to coat all pieces evenly.
  4. Add Spices: Sprinkle oregano, basil, red chili flakes, garlic powder, salt, and ground black pepper over the vegetables. Toss gently right in the pan to evenly distribute the seasonings.
  5. Roast Vegetables: Spread the zucchini and squash in a single layer on the baking sheet. Roast in the preheated oven for 18 minutes until the vegetables are tender and lightly golden.
  6. Serve: Optional—sprinkle grated parmesan cheese over the roasted veggies while hot, then serve immediately as a delicious side dish.

Notes

  • Use parchment paper or a silicone mat on your baking sheet for easier cleanup and to prevent sticking.
  • Cut vegetables uniformly to ensure even roasting and consistent texture.
  • Adjust chili flakes amount to suit your preferred spice level or omit for a milder flavor.
  • For a vegan option, use vegan parmesan or omit cheese altogether.
  • Serve this side dish hot for best flavor and texture, but leftovers can be refrigerated and gently reheated.
  • This dish pairs well with grilled meats, fish, or as part of a vegetarian meal.

Nutrition

  • Serving Size: 1 serving
  • 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

Find it online: https://lilaplates.com/roasted-zucchini-and-squash-recipe/