Description
This Roasted Summer Squash recipe offers a simple yet flavorful way to enjoy fresh yellow squash and zucchini. Tossed in olive oil and herbs, then roasted to tender perfection with a golden finish, this healthy side dish is quick to prepare and customizable with optional Parmesan cheese and fresh parsley garnish. Perfect for a nutritious addition to any meal.
Ingredients
Scale
Vegetables
- 2 medium yellow squash
- 2 medium zucchini
Seasonings & Oil
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Slice Squash: Slice the yellow squash and zucchini into 1/4-inch thick rounds to ensure even roasting and tenderness.
- Toss with Seasoning: Place the sliced squash in a large bowl and toss with olive oil, garlic powder, dried thyme, salt, and black pepper until each piece is evenly coated for flavorful results.
- Arrange on Baking Sheet: Spread the seasoned squash slices out in a single layer on the prepared baking sheet to promote even roasting and browning.
- Roast the Squash: Roast in the oven for 20 to 25 minutes, flipping the squash halfway through to ensure both sides are tender and golden brown.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it over the squash during the last 5 minutes of roasting to allow it to melt and create a savory crust.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve the squash hot as a delicious and healthy side dish.
Notes
- For extra crispness, broil the squash for the last 2 to 3 minutes of roasting.
- Try adding red pepper flakes or smoked paprika for a spicy or smoky flavor twist.
