Description
A simple and delicious recipe for roasted zucchini and squash, seasoned with garlic and Italian herbs.
Ingredients
Scale
- 1 lb Zucchini, sliced ½ inch thick
- 1 lb Yellow squash, sliced ½ inch thick
- 3 tbsp Olive oil
- ½ tsp Italian seasoning
- ½ tsp Garlic powder
- ½ tsp Sea salt
- ¼ tsp Black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchini and yellow squash.
- Drizzle the olive oil over the vegetables and toss to coat.
- Add the Italian seasoning, garlic powder, sea salt, and black pepper. Toss again to evenly distribute the seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm.
Notes
- For extra flavor, you can add grated Parmesan cheese before serving.
- Feel free to substitute other vegetables like bell peppers or eggplant.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Roasted Zucchini and Squash, Zucchini recipe