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Roasted Zucchini & Yellow Squash

A mouthwatering blend of crispy edges and tender insides, Roasted Zucchini & Yellow Squash makes for a perfect side dish, bursting with flavor and natural sweetness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium medium zucchinis, sliced into half-moons
  • 2 medium medium yellow squashes, sliced into half-moons
Seasoning and Oils
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
Optional Garnishes
  • Fresh parsley or grated Parmesan cheese (for a non-vegan option)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to achieve perfect golden edges.
  2. Wash the zucchini and yellow squash thoroughly. Cut off the ends and slice them into half-moons, about 1/2 inch thick.
  3. Place the sliced vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper. Toss everything together until the veggies are evenly coated.
  4. Spread the seasoned zucchini and yellow squash in a single layer on a large baking sheet, ensuring they aren’t overcrowded.
Cooking
  1. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the edges turn crispy and golden brown.
  2. About halfway through, give them a gentle toss for even cooking.
Serving
  1. Once roasted, remove from the oven and let them cool slightly. If desired, sprinkle with fresh parsley or grated Parmesan cheese before serving.

Notes

Experiment with spices like cayenne or smoked paprika for an added kick. For best results, cut vegetables uniformly and use fresh ingredients. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze within a couple of days.